Citrus Caprese Appetizers

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Prep Time

30mins

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Time to Table

30mins

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Serves

16 (2 per serving)

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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

  1. 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.
  2. In a blender, mix the drained cottage cheese, lemon zest, lemon juice and orange juice. Puree the mixture to thicken and incorporate juices.
  3. Set aside. In a bowl of a food processor, process the arugula, Parmesan cheese, pine nuts, oil, water, garlic and black pepper until blended.
  4. 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.
  5. Serve immediately.
  • Calories:47
  • Cholesterol:3
  • Protein:4
  • Sat Fat:1
  • Sodium:100
  • Sodium:103
  • Sugars:2
  • Total Carbohydrate:3
  • Total Fat:3

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