sun-dried tomato cheese spread with roasted garlic
I love experimenting w/ appys. I just love making, eating and serving them! This spread makes a nice presentation for entertaining and can be served w/ colorful vegetable dippers, crackers, pita chips, bagel chips, crostini..... Cooks choice!
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
Makes 2 1/3 cups. Easily doubled.
Ingredients
- 5 cloves garlic
- 2 teaspoons olive oil, light
- 3/4 cup sun dried tomatoes
- 1/2 cup dry white wine
- 8 ounces cream cheese, room temperature
- 1/3 cup green onion, finely chopped
- 1 cup parmesan cheese, freshly grated
How To Make sun-dried tomato cheese spread with roasted garlic
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Step 1Preheat oven to 425 degrees F. Place garlic on piece of aluminum foil; drizzle w/ oil. Fold up to seal. Bake for 25 minutes; let cool 15 minutes. In a small bowl, squeeze cloves to release pulp. Set aside.
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Step 2Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low; simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in blender or food processor until smooth. Add softened cream cheese, and process until smooth. Stop as needed to scrape mixture down the sides.
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Step 3Spoon mixture into small serving bowl; stir in Parmesan. Stir in green onions or sprinkle atop spread. Serve while warm.
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