Prep 10 mins
Cook 15 mins
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.
- 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.
I did really enjoy the sun dried tomatoes and the bite of capers in this yummy spread. Thanks! Made for Vegetarian Swap March 2010.
I made this goat cheese spread as an appetizer for Father's Day. It was really good. What really made the dish was the how the topping of sun-dried tomatoes and capers really complimented the spread. I would make this recipe again. It is easy and comes together quickly. Thanks!
Deeply delicious, these really are wonderful, I added just a spritz of lemon juice at the end just because the particular cheese I used was very rich. Thank you for posting this, I will use it often, tagged for ZWT5