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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Printed in The Oregonian newspaper, April 05, 2005. Ingredients:
1 tablespoon olive oil |
1/2 teaspoon butter |
2 garlic cloves, minced |
1/2 cup chopped sun-dried tomato |
1/4 teaspoon balsamic vinegar |
1/3 cup dry white wine |
1/3 cup fresh basil leaf, chopped |
3 tablespoons freshly grated parmesan cheese |
1 (8 ounce) package cream cheese, at room temperature |
1 french baguette, sliced in individual pieces, and warmed |
Directions:
1. In a small skillet over medium heat, heat the olive oil and butter together, then add the minced garlic and sauté for 3 minutes.
2. Add the sundried tomatoes, balsamic vinegar, and wine, and simmer until the liquid has evaporated; remove from heat and let cool.
3. Meanwhile, in a food processor combine the basil, Parmesan, and cream cheese and pulse for 1 minute.
4. When the tomato mixture has cooled, add it into the food processor and blend until smooth; transfer to serving bowl.
5. Arrange warm baguette slices on platter, and serve with tomato spread.
6. Makes about 1 1/2 cups spread.
7. Source: Adapted from Recipes to the Rescue edited by Chuck Smothermon.
8. Note: would also be good as bruschetta spread with white beans.
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