Thursday, October 28, 2010

Cayenne Toasts with Sun-Dried Tomato & Goat Cheese

Cayenne Toasts with Sun-Dried Tomato & Goat Cheese

Makes 8 toasts.
Serves 2-3 as an appetizer.

These were great, easy, and perfect when you're looking for an appetizer that isn't meant to feed a crowd. The Mr. and I enjoyed these before dinner out on the town last Friday. We both gobbled them down!
Slightly adapted from: Food and Wine magazine

1 t. olive oil
1/4 onion, chopped
1 garlic clove, minced
1/4 c. oil-packed sun-dried tomatoes, drained and finely chopped
2 oz. crumbled goat cheese (about 1/3 c.)
1/2 t. red-wine vinegar
Salt and pepper
2 fresh basil leaves, chopped
8 baguette slices
additional olive oil, for brushing on toasts
Cayenne pepper, for sprinkling

Preheat oven to 375 degrees.

Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute.

Transfer to a bowl, and stir in sun-dried tomatoes, basil, and vinegar. Season with salt and pepper.

Prepare baguette slices by brushing with olive oil on one side and placing on a baking sheet. Sprinkle toasts with cayenne pepper and then top with sun-dried tomato mixture, spreading evenly between all baguette slices. Bake for about 10 minutes, or until just starting to bubble and heated through.

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