Raspberries & Blackberries With Champagned Cheeses |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This looks like a great appetizer before or aprés diner nosh. Driscoll's Berries web site. I took the liberty of changing the pine nuts for toasted almonds - personal preference. This is great for diabetics too, in small quantities! Ingredients:
6 ounces driscoll's raspberries |
6 ounces driscoll's blackberries |
4 ounces goat cheese |
4 ounces cream cheese |
2 tablespoons coarsely chopped pine nuts or 2 tablespoons toasted coarsely chopped almonds |
1 tablespoon fine dry breadcrumb |
2 tablespoons sugar or 2 tablespoons splenda granular, sugar substitute |
2 tablespoons champagne vinegar |
1 tablespoon olive oil |
1 tablespoon honey |
1 pinch black pepper |
1 pinch garlic powder |
1 pinch vegetable salt |
Directions:
1. Pre-heat oven to 400ºF.
2. Rinse and drain berries.
3. Mix goat cheese and cream cheese in food processor or by hand until blended.
4. Form mixture into a disk about the size of hockey puck.
5. Place on oven-proof plate or an aluminum foil coated cookie sheet.
6. Combine chopped almonds and bread crumbs in a small bowl.
7. Press onto top and sides of cheese disk.
8. Place plate or sheet in center of oven for 10 minutes or until lightly browned.
9. In a medium bowl, combine sugar, vinegar, olive oil, honey, pepper, garlic and salt.
10. Gently mix in berries.
11. Spoon berries over disk.
12. Serve warm with flat bread, crackers or French bread.
13. (To remove disk from cookie sheet, lift edges of foil and slide disk to plate. Cut foil away from edges of disk.).
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