Healthified Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping
Healthified Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping
Provided by: live better america
total
prep
These baked sun-dried tomato biscotti with a creamy topping are just the perfect appetizers to serve to a group!
Ingredients
- 1/8 teaspoon garlic powder
- Dash ground red pepper (cayenne)
- 4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
- 2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
- Dash garlic powder
- 1/4 cup crumbled chèvre (goat) cheese (1 oz)
- 1/4 cup sun-dried tomato halves (not oil-packed)
- 2 eggs
- 2 tablespoons olive oil
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Directions
- Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
- In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
- Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
- Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.
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