Coat a 9-inch springform pan with cooking spray; set aside.
Combine cheese; beat at medium-high speed of an electric mixer until smooth. Add eggs, egg yolk, and pesto sauce; beat until well blended. Pour into prepared pan. Bake at 350 degrees for 40 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack.
Invert cheese mixture onto a serving platter, and top with Chunky Tomato Salsa. To serve, spread about 1 tbsp cheese and salsa mixture on each Melba round.
Yield- 72 appetizers.
Salsa-
Combine all ingredients in a small bowl; stir well. Cover and let stand at room temperature at least 1 hour. Yield 1 1/2 cups.
Nutrition- Per appetizer-
calories 52, carbohydrate 2.7g, protein 2/1 g, fat 3.8g, (sat fat 2.0), cholesterol 17 mg, sodium 73mg.
Originally Submitted
8/27/2010
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