Pumpkin Seed And Goat Cheese Toasts

Recipe Ingredients

1		Goat milk yogurt - (32 oz)
4		Garlic cloves - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	27g / 1oz	Pumpkin seeds
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Minced dry-packed sun-dried tomatoes
2 tablespoons	30ml	Shredded basil
24		Toasted French bread - (1/2" thick)

Recipe Instructions

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

Source:
The Los Angeles Times, 11-11-1998

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