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Stuffed Focaccia With Pepper Vinaigrette

Pick up a rotisserie chicken, roasted red peppers, and diced fresh fruit from the deli to create a quick meal.





List of Ingredients



• 1 (9") round loaf focaccia
  
• Roasted Pepper Viniagrette, divided
  
• 1 (3-oz) goat cheese log, crumbled
  
• 1/4 cup pine nuts or slivered almonds
  
• 1 rotisserie chicken
  
• 3 cups mixed lettuce
  
• 1/2 pint grape or cherry tomatoes, halved
  






Instructions



1. Cut focaccia in half horizontally; using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle with goat cheese and pine nuts.
   
2. Bake at 400 degrees for 6 to 8 minutes or until lightly browned.
   
3. Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom half of bread. Top with lettuce and tomato; cover with top of bread. Cut into 6 wedges. Serve immediately with remaining dressing, if desired.
   






Final Comments


Yield: 6 servings

ROASTED PEPPER VINAIGRETTE:

1 cup oil-and-vinegar dressing
1 (5.2 oz) jar roasted sweet red peppers, drained.

Process dressing and roasted pepper in a blender or food processor until smooth. Yield: 1 1/2 cups.