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Categories: Appetizers, Vegetarian

Pepita and goat cheese bites

Pepita and goat cheese bites
Luis Sinco / Los Angeles Times

It's easy to get carried away when eating hors d'oeuvres, but the same is true when making them. You can spread on too much cheese, sprinkle on too many nuts, and suddenly you've got a lot of calories and fat ... Read more

Active work and total preparation time: 25 minutes | Makes 24 toasts
  • 2 tablespoons unsalted toasted sunflower seeds
  • 2 tablespoons unsalted toasted pepitas (pumpkin seeds)
  • 1 clove garlic, minced
  • 1/8 teaspoon dried red pepper flakes
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon grated orange zest
  • 1 teaspoon olive oil
  • 1 teaspoon chopped cilantro
  • 1 (4.5-ounce) package spreadable goat cheese
  • 1 (2.75-ounce) package mini toasts
  • 1 yellow bell pepper, optional garnish
  • Few sprigs of cilantro, optional garnish

Step 1In 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.

Step 2Spoon the goat cheese into a pastry bag fitted with a large serrated tube and a star-shaped tip, if you desire. 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.

Step 3For 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.

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.
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