INGREDIENTS

INSTRUCTIONS

Spoon yogurt into strainer lined with cheesecloth. Place strainer over bowl
large enough so that strainer does not touch bottom of bowl to drain. Cover
top of yogurt with excess cheesecloth and refrigerate at least 8 hours, up
to 24 hours (longer draining gives thicker yogurt). Drain yogurt and
discard liquid. Combine thickened yogurt cheese with 2 cloves minced
garlic, salt and pepper. (Can be made 1 day in advance to this point and
stored in refrigerator until ready to use.) Spread pumpkin seeds in single
layer on baking sheet that has been misted with oil or sprayed with
nonstick cooking spray. Lightly mist top of seeds with oil or lightly spray
with nonstick cooking spray. Toast seeds in oven at 350 degrees until
lightly toasted, about 5 minutes. Remove from oven, sprinkle lightly with
salt and let cool about 5 minutes. (Can be made 1 day in advance.) Combine
toasted pumpkin seeds, parsley, sun-dried tomatoes, basil and remaining 2
cloves minced garlic to make topping. To assemble appetizers, spread each
slice French bread with scant tablespoon yogurt, then sprinkle with
pumpkin-seed topping. Yields 24 appetizers.
Each appetizer: 74 calories, 173 mg sodium, 1 mg cholesterol, 2 grams fat,
12 grams carbohydrates, 3 grams protein, 0.08 grams fiber
Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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