dish
Goat Cheese and Sun-Dried Tomato Torte

6
Serves
91
Calories
12
Nutrients
9
Vitamins

Ingredients

2 ounces herbed goat cheese
1/4 teaspoon salt
1/2 clove garlic
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1 teaspoon dried currants
1 teaspoon pine nuts , toasted

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 burns in an instant. 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

Nutrition Information

Number of Servings: 6
Calories
91
Protein
4 g
Total Carbohydrate
12 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
3 g
Saturated Fat
2 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
4 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
19 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
26 %
Vitamin A
111 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
1 mg
Vitamin D
1 IU
Folate
2 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
20 mg
Iron
1 mg
Phosphorus
31 mg
Potassium
48 mg
Sodium
297 mg
Zinc
0 mg