Individual Goat Cheese and Date Tortas

Prepare the components of this appetizer ahead, and assemble it at the last minute.


12 servings (serving size: 2 tortas)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 34 %
Fat 6.2 g
Satfat 2.5 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 5.8 g
Carbohydrate 22.5 g
Fiber 1.6 g
Cholesterol 7 mg
Iron 1.2 mg
Sodium 302 mg
Calcium 51 mg


1/2 cup chopped pitted dates
2 (3-ounce) packages goat cheese
1 tablespoon balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Spanish smoked paprika
1 garlic clove, minced
1 cup arugula or baby spinach
24 (1/4-inch-thick) slices French bread baguette, toasted (about 12 ounces)
12 pecan halves, each cut in half
3 tablespoons diced red bell pepper


Combine dates and cheese; set aside. Combine vinegar and next 6 ingredients (through garlic), stirring with a whisk. Add arugula to vinaigrette; toss gently to coat. Divide arugula mixture evenly over bread slices. Top each bread slice with 1 rounded tablespoon date mixture and 1 pecan half. Sprinkle red pepper evenly over bread slices. Serve immediately.

Dana McCauley,

Cooking Light

November 2004
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