Spicy Cayenne Toasts With Sun-Dried Tomato Spread
This recipe offers a Californian take on tapenade, featuring a zesty sun-dried tomato spread with a spicy kick. The spread is made ahead and chilled, then paired with homemade, crisp cayenne toasts. The finished appetiser is assembled by topping the warm toasts with the spread and a sprinkle of goat cheese. It yields 8-10 servings and requires about 80 minutes of active preparation and baking time.
Ingredients
- 1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
- 5 basil leaves, chopped
- 1 green onion, chopped
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 pinch sugar
- 4 ounces goat cheese
- 1 loaf French baguette, sliced into 1/4 inch slices
- 1/2 cup olive oil
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons garlic powder
Method
- If using dried sun-dried tomatoes, rehydrate them by placing them in boiling water for 5 minutes before draining.
- Put the tomatoes, olive oil, minced garlic, parsley, basil, green onion, pepper, 1/2 teaspoon salt, and a pinch of sugar into a container, then refrigerate this mixture for 4 hours. Afterwards, process it in a food processor until smooth.
- For the toasts, preheat your oven to 200 degrees F. Combine 1/2 cup olive oil, cayenne pepper, 1 teaspoon salt, 1 teaspoon sugar, black pepper, paprika, and garlic powder in a food processor, mixing them well. Arrange the baguette slices on a cookie sheet and lightly brush their tops with the oil mixture. Cook them for 1 hour until crisp, then allow them to cool.
- To assemble, place a portion of the sun-dried tomato spread onto each cayenne toast and finish with a sprinkle of goat cheese.
Nutrition (per serving)
Sodium1280200 mg
Recipe details
CategoryBreads
AuthorDailyInspiration
