Individual Goat Cheese and Date Tortas

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

Yield: 12 servings (serving size: 2 tortas)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 34%
  • Fat: 6.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.8g
  • Carbohydrate: 22.5g
  • Fiber: 1.6g
  • Cholesterol: 7mg
  • Iron: 1.2mg
  • Sodium: 302mg
  • Calcium: 51mg

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Individual Goat Cheese and Date Tortas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy