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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 sun-dried tomatoes (packed without oil) |
3/4 cup boiling water |
3 garlic cloves |
1/2 cup coarsely chopped fresh basil or parsley |
1/8 teaspoon pepper |
1 (10-ounce) thin-crust italian bread shell (such as boboli) |
3/4 cup 1/3-less-fat cream cheese, softened |
3 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Combine tomatoes and boiling water; let stand 10 minutes. Drain. With food processor running, drop garlic through food chute; process 3 seconds. Add basil and pepper; process until minced. Add tomatoes, 1 at a time, through food chute; process until minced.
3. Place bread shell on an ungreased baking sheet. Spread cream cheese over shell. Spoon tomato mixture over cream cheese, covering cheese completely. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts. Cut into 4 wedges.
4. Tip: An unopened package of sun-dried tomatoes can be stored in the pantry up to one year; an opened package will keep for three months.
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