Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping

These baked sun-dried tomato biscotti with a creamy topping are just the perfect appetizers to serve to a group!

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Prep Time 20 min
Total Time 1 hr 50 min
Servings 32

Ingredients

Biscotti

1/4: cup sun-dried tomato halves (not oil-packed)

2: eggs

3: tablespoons olive oil

2: cups all-purpose flour

1/4: cup sugar

2: teaspoons baking powder

1/4: teaspoon salt

1/8: teaspoon garlic powder

: Dash ground red pepper (cayenne)

Topping

4: oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened

2: tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

: Dash garlic powder

1/4: cup crumbled chèvre (goat) cheese (1 oz)

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Directions

1 Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
2 In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
3 Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
4 Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5 In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.