Goat Cheese and Sundried Tomato Torte

Goat cheese and sundried tomato are the perfect marriage of flavors in this tempting lower-fat torte, which makes a great appetizer for your next holiday gathering.

This recipe serves: 6


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

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 1/2 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 2 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 can burn quickly. Add the currants and pine nuts.

5. Pour the syrupy mixture over the tomatoes and goat cheese. Served with sliced bread.

Serving Size: 2 tablespoons

Nutritional information

Number of Servings: 6

Per Serving

Calories 91

Carbohydrate 12 g

Fat 3 g

Fiber 1 g

Protein 4 g

Saturated Fat 2 g

Sodium 297 mg