Goat Cheese With Paprika, Garlic, Sun-Dried Tomatoes and Capers
Using typical Spanish ingredients, this tapa is quick and easy to prepare and has a deliciously smokey, yet salty taste. Roasted garlic and paprika are mixed with fresh, soft goat cheese, then spread over rustic bread and topped with sun-dried tomatoes and capers. From Lisa and Toni Sierra on About.com, changed a bit. Posted for ZWT 5 and haven't tried it yet.
- Ready In:
- 4 -5 garlic cloves
- 1 tablespoon virgin olive oil
- 4 -6 ounces fresh goat cheese
- 1 1⁄2 teaspoons smoked spanish paprika
- 1⁄4 cup sun-dried tomato packed in oil, drained
- 2 -3 tablespoons capers, drained
- 1⁄2 rustic baguette
- Remove goat cheese from refrigerator, unwrap and let it to warm to room temperature.
- Heat oven to 350 degrees Fahrenheit and place the garlic cloves, unpeeled, on a pan and drizzle a small amount of olive oil over the top. Place in hot oven and roast until garlic is soft, about 15 minutes. Remove and allow to cool.
- Add the paprika to the goat cheese. Skin and add roasted garlic to the cheese. Add olive oil and mix. The cheese will turn a pinkish-orange color.
- Cut baguette into slices about a 1/3-inch thick. Spread cheese mixture on each slice. Place sun-dried tomatoes and a caper or two onto each slice of bread.