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Yogurt cheese with salsa

Yogurt cheese with salsa
Carolyn Cole / Los Angeles Times

Most great appetizers seem to be high in calories and fat. But this one--made by draining tangy goat's milk yogurt and flavoring it with a salsa of smoked oysters and tomatoes--is actually quite reasonable. That's thanks in large part to ... Read more

Total time: 40 minutes plus 8 hours standing | Serves 8
  • 1 (32-ounce) carton goat's milk yogurt
  • 1 (3-ounce) can smoked oysters
  • 2 tomatoes, chopped
  • 1/4 cup chopped green onion
  • 2 tablespoons chopped cilantro
  • Juice of 1 lime
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • Cracked black pepper
  • Toasted slices of French baguette

Step 1Spoon the yogurt into a fine-mesh strainer lined with cheesecloth and place it over a deep bowl. Cover and refrigerate overnight.

Step 2The next day, discard the liquid that has drained and place the firm yogurt in a bowl.

Step 3Drain the oysters well on paper towels. Pat off any excess oil. Coarsely chop the oysters and set them aside.

Step 4Combine the tomatoes, green onion, cilantro, lime juice, salt, garlic and cracked pepper. Stir in the chopped oysters.

Step 5When you are ready to serve, shape the drained yogurt cheese into a ball and put it on a platter. Spoon the salsa over the cheese. Serve with toasted slices of French bread.


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