SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING

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Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping image

These baked sun-dried tomato biscotti with a creamy topping are just the perfect appetizers to serve to a group!

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup sun-dried tomato halves (not oil-packed)
2 eggs
3 tablespoons olive oil
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash ground red pepper (cayenne)
4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Dash garlic powder
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

  • Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
  • In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
  • Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
  • Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.

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