ezRecipe-Zee: Cooking Recipe: How to make Pumpkin Seed And Goat Cheese Toasts

Pumpkin Seed And Goat Cheese Toasts

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Date Added:	March 4, 2008
Calories:
Serves:	24
Prep. Time:	0:00
Category:	Appetizers, Dairy

Ingredients:

1     carton        goat milk yogurt - (32 oz)
4                   garlic cloves
1/2   teaspoon      salt
1/2   teaspoon      freshly-ground black pepper
1/4   cup           pumpkin seeds
2     tablespoons   minced parsley
2     tablespoons   minced dry-packed sun-dried tomatoes
2     tablespoons   shredded basil
24    slices        toasted French bread - (1/2" thick)

Directions: one line for each direction. When saved the lines will be numbered.

Spoon yogurt into strainer lined with cheesecloth. Place strainer over bowl large enough so that strainer does not touch bottom of bowl to drain. Cover top of yogurt with excess cheesecloth and refrigerate at least 8 hours, up to 24 hours (longer draining gives thicker yogurt).
Drain yogurt and discard liquid. Combine thickened yogurt cheese with 2 cloves minced garlic, salt and pepper. (Can be made 1 day in advance to this point and stored in refrigerator until ready to use.)
Spread pumpkin seeds in single layer on baking sheet that has been misted with oil or sprayed with nonstick cooking spray. Lightly mist top of seeds with oil or lightly spray with nonstick cooking spray. Toast seeds in oven at 350 degrees until lightly toasted, about 5 minutes. Remove from oven, sprinkle lightly with salt and let cool about 5 minutes. (Can be made 1 day in advance.)
Combine toasted pumpkin seeds, parsley, sun-dried tomatoes, basil and remaining 2 cloves minced garlic to make topping.
To assemble appetizers, spread each slice French bread with scant tablespoon yogurt, then sprinkle with pumpkin-seed topping.
This recipe yields 24 appetizers.
Each appetizer: 74 calories, 173 mg sodium, 1 mg cholesterol, 2 grams fat, 12 grams carbohydrates, 3 grams protein, 0.08 grams fiber

Nutrition Facts not Available

Rating: ()

Added On: March 4, 2008

* The Los Angeles Times, 11-11-1998