Preheat oven to 450°F (230°C).
In large skillet, heat olive oil over medium heat. Add carrots and stir to coat. Sprinkle with 2 Tbsp. (30 mL) water, cover and cook for 5 minutes. (If using cabbage, stir-fry in oil for 1 to 2 minutes or until bright green. If using onions, cook in oil, covered, for 5 minutes.) Set aside.
Meanwhile, combine parsley, garlic, lemon juice, vinegar, anchovy paste, thyme and pepper.
Combine with two-thirds cheese
Sprinkle baking sheet with cornmeal.
Place crust on baking sheet and brush lightly with oil.
Spread with herb-cheese mixture.
Scatter with carrot and olives, or cabbage and red pepper, or onion and red pepper.
Top with remaining cheese and drizzle lightly with oil.
Bake for 15 minutes or until golden-brown.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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