Created By : Chef Anthony Pace
Ingredients
- 4 Ounces soft goat cheese, chilled
- 4 Ounces cream cheese, chilled
- 2 Tablespoons coarsely chopped pine nuts
- 1 Tbsp. fine dry bread crumbs
- 2 Tablespoons Champagne or white balsamic vinegar
- 2 Tablespoons sugar
- 1 Tbsp. honey
- 1 Tbsp. olive oil
- 1 Pinch each salt and black pepper
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
Directions
-
Preheat oven to 400°F.
-
Blend cheeses with a wooden spoon in a medium bowl.
-
Dampen hands with cold water and shape cheese into a 5-inch diameter round.
-
Combine pine nuts and bread crumbs on a small plate.
-
Roll edges of cheese in nut mixture. Place on an oven-proof plate or shallow baking dish. Pat remaining nut mixture on top of cheese.
-
Bake 10 minutes or until lightly browned.
-
Meanwhile, combine vinegar, sugar, honey, oil, salt and pepper in a medium bowl. Gently mix in berries.
-
Spoon berries over warm cheese. Serve immediately with flat bread, crackers or sliced baguette.
-
Caution: plate may be very hot.
Lighten Up Tip
-
Lighten up the recipe by replacing the cream cheese with fat-free or reduced fatcream cheese.
Nutrition
Calories | 107 | |
---|---|---|
Total Fat | 7.5 g | |
Saturated Fat | 3.7 g | |
Cholesterol | 14.7 mg | |
Sodium | 68 mg | |
Total Carbohydrates | 7.95 g | |
Dietary Fiber | 1.7 g | |
Protein | 3.1 g |