1/4CupSun-dried tomatominced (not packed in oil) + additional to garnish, if desired.
24Gluten free rice crackers
Preheat your oven to 375 degrees and place the pine nuts on a small baking sheet. Bake until lightly golden brown and toasted, about 5-10 minutes. Watch them closely, so they don't burn. Once toasted, finely chop them and set aside.
Using an electric hand mixer, beat the goat cheese, hummus and a pinch of salt and pepper together in a large bowl, until smooth and creamy. You'll need to scrape down the sides of the bowl a few times.
Stir the minced sun-dried tomatoes into the hummus mixture.
Divide the hummus evenly between the crackers (I used a piping bag, but you can also just spoon it on). Top each cracker with 1/4 tsp of the pesto* and a sprinkle of the chopped pine nuts. Garnish with an additional sun-dried tomato piece if desired.
*You can also spread the pesto on the center of each cracker, before topping with the hummus mixture, but I think putting it on top is prettier.