To make the sweet peppers: Plump the raisins in the sherry.
Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeno, and garlic. Add the vinaigrette and toss to combine. Let the salad rest at room temperature for 30 to 45 minutes before serving.
To make the Canapes: Blend the goat cheese and the clabbered cream until smooth and transfer to a pastry bag fitted with a round tip.
To assemble the canapes, pipe the goat cheese mixture in a ring around the whole wheat bread rounds. Mound about 1 tablespoon of the pepper salad in the center and top with a cilantro leaf. Serve.
Combine the vinegars and mustard. Whisk in the oil gradually. Adjust seasoning with salt and pepper. Add fresh herbs.
Recipe courtesy of Garde Manger, John Wiley and Sons, Inc., 2000