Pepita And Goat Cheese Bites

Recipe Ingredients

2 tablespoons	30ml	Unsalted sunflower seeds - toasted
2 tablespoons	30ml	Unsalted pepitas (pumpkin seeds) - toasted
1		Garlic clove - minced
1/8 teaspoon	0.6ml	Dried red pepper flakes
1/8 teaspoon	0.6ml	Ground cumin
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Grated orange zest
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Chopped cilantro
1		Spreadable goat cheese - (4 1/2 oz)
1		Mini toasts - (2 3/4 oz)
1		Yellow bell pepper - (optional) garnish
		Cilantro sprigs - (optional) garnish

Recipe Instructions

In a small food processor, grind together the sunflower seeds, pepitas, garlic, red pepper flakes, cumin, salt and orange zest until the nuts are finely ground. Stir in the olive oil and cilantro.

Spoon the goat cheese into a pastry bag fitted with a large serrated tube and a star-shaped tip, if you desire (If you don't have a pastry tube, snip off the corner of a resealable plastic bag and fill it with cheese, or roll some cheese in wax paper to make a tube). Pipe about 1 teaspoon of cheese onto each of 24 mini toasts. Set aside any leftover toasts for another use. Spoon about 1/4 teaspoon of the nut mixture over the cheese. You'll have some nut mixture left over; use it to sprinkle over salads.

For the optional garnish, cut the pepper into quarters and remove the stems and seeds. Use small hors d'oeuvre cutters to cut circles, stars and moons from the pepper. Top each toast with a pepper decoration. Top the circles with a 1/2-inch piece of a cilantro stem.

This recipe yields 24 toasts.

Each toast: 38 calories; 58 mg sodium; 4 mg cholesterol; 3 grams fat; 1 gram saturated fat; 2 grams carbohydrates; 1 gram protein; 0.06 gram fiber.

Source:
The Los Angeles Times, 10-31-2001

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