Roasted Vegetable Stacks

I hope you all had a very restful long weekend. I don't know that I can say that mine was restful but it certainly was productive. Mike and I succeeded in making three batches of jam; blueberry-apricot, raspberry-peach and strawberry-apricot. The first batch proofed to be very stressful as we didn't quite have our bearings yet but by the last batch we could be considered pros!

This is a recipe from the Whitewater cooks at home by Shelley Adams which is a new addition to my cookbook library and probably one of my new favorites. For those of you non-vegetarians you will be happy to know that this cookbook includes lots of yummy looking seafood and meat recipes.

I had the pleasure of being served these delectable treats at a dinner with friends and was so impressed by them that I decided to make them for a potluck I recently attended. Although I can not disclose the full recipe I can give you an idea of what the dish consists of. The basic idea is to stack roasted or grilled vegetables with layers of goat cheese, mozzarella and pesto. Finish off with a sprig of fresh rosemary and a drizzle of balsamic crema. You can make these a day ahead and serve warm by heating them up in a 350° oven for 20 minutes.