Prep:10 min.
Cook: 15 min.This recipe serves:  6    
Preparation time: 25 minutes

 

Ingredients

2 ounces herbed goat cheese

6 sun-dried tomato halves

1/4 teaspoon salt

freshly ground black pepper

4 basil leaves

1/2 clove garlic

1 teaspoon balsamic vinegar

1/2 teaspoon sugar

1 teaspoon dried currants

1 teaspoon pine nuts, Toasted

6 French bread slices

 

Nutrition Facts

Serving Size 2 tablespoons
 

Amount Per Serving
Calories 91

Total Fat 3 g

Saturated Fat 2 g

Protein 4 g

Total Carbohydrate 12 g

Dietary Fiber 1 g

Sodium 297 mg

 

Percent Calories from Fat 26%

Percent Calories from Protein 19%

Percent Calories from Carbohydrate 55%

 

Cooking Instructions

1. Form the cheese into a disk about 2 1/2" in diameter and place it on a plate.

 

2. Place the sun-dried tomatoes in a small bowl and cover with hot water. Let stand for a ½ hour or cover and refrigerate overnight.

 

3. Drain the tomatoes and reserve the liquid. Puree the tomatoes, salt, pepper, basil and garlic in a small food processor or blender. Spoon the pureed mixture over the goat cheese. (This can be done in advance and stored covered in the refrigerator for two days. Take out of the refrigerator and leave at room temperature for 1/2 hour before serving.)

 

4. Bring the reserved tomato water, vinegar, and sugar to a boil in a small pot and reduce until the quantity is about 1 tablespoon and very syrupy. Watch closely, once the mixture becomes syrupy, it burns in an instant. Add the currants and pine nuts.

 

5. Pour the syrup mixture over the tomatoes and goat cheese.

 

Served with sliced bread.