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

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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


  • 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


  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.
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