Spicy Cayenne Toasts With Sun-Dried Tomato Spread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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From the California Sizzles cookbook. A California twist on tapenade and a little kick to boot. On my list of appetizers to try. Prep times does not include refrigeration time. Ingredients:
1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried) |
1/4 cup olive oil |
2 garlic cloves, minced |
2 tablespoons fresh parsley, minced |
5 basil leaves, chopped |
1 green onion, chopped |
1 teaspoon pepper |
1/2 teaspoon salt |
1 pinch sugar |
4 ounces goat cheese |
1 loaf french baguette, sliced into 1/4 inch slices |
1/2 cup olive oil |
2 teaspoons cayenne pepper |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon black pepper |
1 teaspoon paprika |
1 1/2 teaspoons garlic powder |
Directions:
1. Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
2. Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
3. Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
4. To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.
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