Ingredients
- 2 tablespoons pine nuts
- 1/2 cup goat cheese 4 ounces
- 1/2 cup lemon hummus
- Salt
- Pepper
- 1/4 cup sun-dried tomatoes plus additional for garnish, minced, not packed in oil
- 24 gluten-free rice crackers
- 2 tablespoons pesto
Instructions
- Preheat your oven to 375°F 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, lemon 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.
- Transfer the hummus into a piping bag and pipe it onto the crackers, dividing it evenly. You can also do this with a teaspoon.
- 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.