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Ingredients

  • Lemon-Poppy Seed Shortbread
  • 1 cup powdered sugar
  • 1 cup Full Circle Organic unsalted butter, softened
  • 1 Roche Bros. egg white
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour plus additional for dusting
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 2 teaspoons poppy seeds
  • Strawberry-Rhubarb Compote
  • 2 cups chopped hulled strawberries
  • 2 cups chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • Whipped Chèvre
  • 1 package (4 ounces) plain chèvre (goat cheese), softened
  • 1/4 cup plus 2 tablespoons Full Circle Organic cream cheese, softened
  • 1 tablespoon Full Circle Organic honey
  • Chopped fresh basil leaves and/or lemon zest for garnish

DIRECTIONS

  1. Lemon-Poppy Seed Shortbread: In large bowl, beat powdered sugar and butter on medium speed 2 minutes or until fluffy. Add egg white and vanilla; beat 2 minutes or until incorporated. Add flour and salt; beat on low speed 1 minute or just until incorporated. Add lemon zest and poppy seeds; beat 30 seconds or just until incorporated.
  2. Transfer dough to work surface dusted with flour; form into 14 x 2-inch log and wrap with plastic wrap. Refrigerate dough at least 2 hours or up to 1 day.
  3. Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. Slice dough on a slight bias into 20 (1/2-inch-thick) slices; place 2 inches apart on prepared pans. Bake 18 minutes or until edges are lightly browned and firm; cool on pans 30 minutes.
  4. Strawberry-Rhubarb Compote: In medium saucepan, heat 1 cup strawberries and remaining ingredients to a boil over high heat; reduce heat to low and simmer 10 minutes. Add remaining 1 cup strawberries; simmer 5 minutes and cool 30 minutes.
  5. Whipped Chèvre: In medium bowl, beat chèvre, cream cheese and honey on medium speed 2 minutes; increase speed to high and beat 30 seconds or until light and fluffy.
  6. Spread shortbread crostini with whipped chèvre; top with strawberry-rhubarb compote and garnish with chopped basil and/or lemon zest.

NUTRITION
  • (1 crostini)
  • 214 Calories
  • 12g Fat (7g Saturated)
  • 31mg Cholesterol
  • 74mg Sodium
  • 24g Carbohydrates
  • 1g Fiber
  • 3g Protein

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