Party Foods

Spicy Cayenne Toasts with Sun-Dried Tomato SpreadTom & Kari

Sun-dried tomato spread:
1 & 1/2 ounces sun-dried tomatoes
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons minced parsley
5 basil leaves, chopped
1 scallion, chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Pinch of sugar
3 ounces goat cheese, crumbled

Cayenne toasts:
1/2 cup olive oil
1 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 & 1/2 teaspoons garlic powder
1 loaf French bread baguette, sliced into 1/2-inch slices

Prepare the sun-dried tomato spread: To re-hydrate the sun-dried tomatoes, place them in boiling water for 5 minutes. Drain.
Place the tomatoes and remaining ingredients, except goat cheese, in a container and refrigerate at least 4 hours. Process in a food processor until smooth.

Prepare the Cayenne toasts: Preheat the oven to 200 degrees.
In the container of a blender or food processor, or in a jar with a tight-fitting lid, combine the olive oil and seasonings, mixing well.
Lay the bread slices on a cookie sheet. Brush one side lightly with the flavored oil.
Bake 1 hour or until crisp. Cool. (The toasts may be prepared ahead of time and frozen.)

To serve, spread some of the tomato mixture on the toasts and sprinkle with goat cheese.



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