Yogurt, Goat Cheese, and Sun-Dried Tomato Spread

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This flavorful spread uses yogurt cheese, or drained yogurt. Use a yogurt that does not contain gelatin. The spread is lower in fat than if it were all goat cheese, but it also has a great taste: tangy and creamy. Leftover spread becomes a dynamite sauce for pasta later in the week.

Ingredients

Crostini

Steps

1. On the morning of the serving day, line a colander or sieve with a double layer of cheesecloth. Set it over a bowl and place the yogurt in the strainer. Let drain in the refrigerator for 6 to 8 hours. Discard the drippings.
2. When ready to make the spread, mash the goat cheese in a medium bowl with the back of a fork. Add the drained yogurt, tomatoes, basil, salt, pepper, and hot sauce. Mix well to blend. Refrigerate until 30 minutes before serving.

To Make The Crostini

1. Preheat the oven to 325°F. Brush the bread slices lightly on one side with olive oil. Place on a baking sheet and bake for 10 minutes. Turn and bake until lightly toasted and crisp, about 10 more minutes. Let cool completely. Arrange on a platter, oiled-side up.
2. Reserve 1½ cups of the yogurt–goat cheese spread. Serve the rest of the spread in a bowl alongside the crostini. Wrap and refrigerate reserved spread for up to 7 days.

Notes

• Serves 4, with 1 1/2 cups reserved for Penne with Grilled Vegetables and Sun-Dried Tomato Sauce
• Sun-dried tomatoes packed in olive oil are more flavorful for this dish, but dried ones may be substituted. Simply soak them in hot water for 30 minutes. Drain, pat with a paper towel, and chop.
• The most common hot red pepper sauce is Tabasco, but there are many other sprightly brands available. Our current favorite is Frank’s Original Red Hot.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.