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Diabetic Goat Cheese and Sun-Dried Tomato Torte

Posted May 31 2009 11:47pm
Goat Cheese and Sun-Dried Tomato Torte - 12g Carbs, 1g Fiber

Serves: 6
Preparation time: 25 minutes
Cooking time: 15 minutes

2 oz herbed goat cheese
6 sun-dried tomato halves
1/4 tsp salt
Freshly ground black pepper
4 basil leaves
1/2 clove garlic
1 tsp balsamic vinegar
1/2 tsp sugar
1 tsp dried currants
1 tsp pine nuts, toasted
6 slices French bread

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 French bread.

Serving Size: 1/6 torte (minus the bread)
Nutrition Facts:
91 Calories, 3g Total Fat,2g Saturated Fat, 4mg Cholesterol,
297mg Sodium, 12g Total Carbs, 1g Dietary Fiber, 4g Protein,
26% Calories from Fat, 19% Calories from Protein,
55% Calories from Carbs
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