Baked Rosemary-Rhubarb Spread |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Looking for a snack that's easy to put together? This zippy spread is seasoned with rosemary, garlic and crushed red pepper, and then sprinkled with toasted pine nuts. The rhubarb adds a tangy note, says Joan Ranzini from Waynesboro, Virginia. Ingredients:
2 cups chopped fresh or frozen rhubarb |
4 ounces cream cheese, softened |
1 egg |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 garlic clove, minced |
1/8 to 1/4 teaspoon crushed red pepper flakes |
2 tablespoons pine nuts |
assorted crackers |
Directions:
1. Place rhubarb in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 3-4 minutes or until crisp-tender. Drain and rinse in cold water.
2. In a food processor, combine the cream cheese, egg, flour, rosemary, garlic and pepper flakes; cover and process until blended. Add rhubarb; cover and process until blended. Transfer to a greased 9-in. pie plate. Sprinkle with pine nuts.
3. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and center is set. Serve with crackers. Yield: 1-1/2 cups.
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