Citrus Caprese Appetizers
Prep Time
30mins
Time to Table
30mins
Servings
16 (2 per serving)
Ingredients
- 2 cups Daisy Cottage Cheese
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 2 tablespoons orange juice
- 1 cup fresh packed baby arugula
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 garlic clove, finely chopped
- 1/8 teaspoon ground black pepper
- 16 Cherry tomatoes, halved
Ingredients
- 2 cups Daisy Cottage Cheese
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 2 tablespoons orange juice
- 1 cup fresh packed baby arugula
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 garlic clove, finely chopped
- 1/8 teaspoon ground black pepper
- 16 Cherry tomatoes, halved
Directions
- Place the cottage cheese in a mesh strainer. With a spoon, gently stir and fold the cottage cheese to drain off about 1/4 cup liquid.
- In a blender, mix the drained cottage cheese, lemon zest, lemon juice and orange juice. Puree the mixture to thicken and incorporate juices.
- Set aside. In a bowl of a food processor, process the arugula, Parmesan cheese, pine nuts, oil, water, garlic and black pepper until blended.
- For each appetizer, spoon 1 tablespoon of cottage cheese mixture onto a Chinese soup spoon. Top with 1/2 teaspoon pesto mixture and a tomato half.
- Serve immediately.
- Calories:47
- Cholesterol:3
- Protein:4
- Sat Fat:1
- Sodium:100
- Sodium:103
- Sugars:2
- Total Carbohydrate:3
- Total Fat:3
