This delicious snack has a flavorful kick and gorgeous hue. Combining goat cheese with Greek yogurt doesn’t change the flavor (the yogurt picks up the flavor of the cheese), but it does decrease the calories to fewer than 200 per serving.
Recipe from The Greek Yogurt Kitchen by Toby Amidor, M.S., R.D. Used with permission of Grand Central Publishing. All rights reserved. Photo by Hollan Publishing.
Makes 8 servings
- 1/2 whole-grain baguette (8 oz)
- 5 Tbsp olive oil
- 1/2 tsp kosher salt
- 5 1/2 oz jarred fire-roasted red bell peppers
- 2 scallions
- 4 oz soft goat cheese (like Chavrie)
- 2 Tbsp nonfat plain Greek yogurt
- 2 tsp fresh thyme leaves
- 1/8 tsp freshly ground black pepper
How to make it
Preheat oven to 400°.
Cut the baguette into 24 slices, each ¼" thick. Arrange them in an even layer on a baking sheet.
In a small bowl, combine the olive oil and salt. Brush the oil over both sides of the baguette slices. Bake, turning the slices over halfway through, until the bread is golden brown—about 10 minutes.
Meanwhile, slice the red peppers lengthwise into 24 ¾"-wide slivers.
Chop the scallions, both white and green parts. In a medium bowl, combine the chopped scallions, goat cheese, yogurt, thyme, and black pepper.
To assemble, spread about 1 tsp of cheese mixture over a piece of toasted baguette. Fold a red pepper over the cheese. Repeat with the remaining ingredients, and serve.