Pumpkin seed and goat cheese toasts
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | carton | Goat milk yogurt -; (32 oz) |
| 4 | Garlic cloves; minced | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| ¼ | 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
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. 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 Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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