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Prep Time: 21 Minutes Cook Time: 8 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
12 sun-dried tomatoes (packed without oil) |
3/4 cup boiling water |
3 cloves garlic |
1/4 cup coarsely chopped fresh basil |
1/4 cup coarsely chopped fresh parsley |
1/8 teaspoon pepper |
3/4 cup light process cream cheese, softened |
1 (10-ounce) thin-crust italian bread shell (such as boboli) |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. Combine tomatoes and boiling water; let stand 10 minutes. Drain. Position knife blade in food processor bowl. Drop garlic through food chute with processor running; process 3 seconds. Add basil, parsley, and pepper; process until herb mixture is minced. Add tomatoes, one at a time, through food chute; process until minced.
2. Spread cream cheese over bread shell. Sprinkle tomato mixture over cream cheese, covering cheese completely. Place on an ungreased baking sheet. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts.
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