Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping

Ingredients

• 0.3 cup sun-dried olives (not oil-packed)
• 2  eggs 
• 3 tablespoons olive oil 
• 2 cups flour all-purpose
• 0.3 cup sugar 
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 0.1 teaspoon garlic powder 
• 1 Dash ground pepper red (cayenne)
• 4 oz cream cheese softened reduced-fat (half of 8-oz package) (Neufchâtel)
• 2 tablespoons basil dried fresh chopped
• 1 Dash garlic powder 
• 1 oz goat cheese crumbled (goat)

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover.
2. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
3. 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.
4. Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes.
5. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
6. Bake 10 minutes. Turn biscotti.
7. Bake about 10 minutes longer or until crisp and golden brown.
8. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
9. 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.