Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted sunflower seeds - toasted

  2. 2 tablespoons 30ml Unsalted pepitas (pumpkin seeds) - toasted

  3. 1 Garlic clove - minced

  4. 1/8 teaspoon 0.6ml Dried red pepper flakes

  5. 1/8 teaspoon 0.6ml Ground cumin

  6. 1/8 teaspoon 0.6ml Salt

  7. 1/8 teaspoon 0.6ml Grated orange zest

  8. 1 teaspoon 5ml Olive oil

  9. 1 teaspoon 5ml Chopped cilantro

  10. 1 Spreadable goat cheese - (4 1/2 oz)

  11. 1 Mini toasts - (2 3/4 oz)

  12. 1 Yellow bell pepper - garnish Cilantro sprigs - garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In 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. Spoon the goat cheese into a pastry bag fitted with a large serrated tube and a star-shaped tip, if you desire (If you don't have a pastry tube, snip off the corner of a resealable plastic bag and fill it with cheese, or roll some cheese in wax paper to make a tube). 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. For 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. This recipe yields 24 toasts. 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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