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Deborah

Deborah Dana

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Recipe of Botana of Goat Cheese, Dehydrated Tomato and Pesto
Recipe

Botana of Goat Cheese, Dehydrated Tomato and Pesto

1 h 30 min
Easy
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A rich snack of goat cheese beaten with cream molding with layers of dehydrated tomato and pesto.
Learn more about Deborah Dana

Ingredients

10 servings
  • 280 grams of white goat cheese
  • 1/2 Cup of whole milk cream
  • to taste of black pepper to taste
  • 5 spoonfuls of basil pesto
  • 5 spoonfuls of dehydrated tomato finely chopped
  • walnuts to decorate
  • olive oils at your service
  • cookies To accompany

Preparation

Beat the goat cheese with the cream until you get a fluffy cheese.
Take a deep circular glass refractory and cover with egapak paper.
Place 1/3 of the goat cheese in the refractory and with a crush spoon to mold firmly.
Place a layer on the basil pesto cheese. Cover another 1/3 of the goat cheese and crush again with a spoon.
Place the layer of dehydrated tomato and cover with the remaining goat cheese. Finish crushing with the spoon.
Refrigerate for at least 1 hour before serving.

PRESENTATION

Decorate your snack with a little olive oil and walnut or pine nuts.

TIPS

Accompany salty cookies. To finely chop the dehydrated tomato, use a food processor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
148
kcal
7.4%
Carbohydrates
5.6
g
1.9%
Proteins
6.9
g
14%
Lipids
11.2
g
17%
Fiber
1.1
g
2.1%
Sugar
3.7
g
4.1%
Cholesterol
19.1
mg
6.4%
Esha
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