Blue Cheese and Tomato Spread

From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.

• Ready In: 1 hr 1 min
• Serves: 6-8
• Yields: 2 1/2 cups

Ingredients

• 2  lbs tomatoes, cored, halved and seeded
• 1  cup blue cheese, crumbled, at room temperature (aged Gorgonzola preferred)
• 1⁄2 cup feta cheese, crumbled
• 1 -3  tablespoon vodka (or white rum) (optional)
• 1⁄3 cup  extra-virgin olive oil
• 2  tablespoons  chopped of fresh mint

Directions

1. Preheat oven to 375°F.
2. Arrange tomatoes on a baking sheet in a single layer, cut side up.
3. Bake for 1 hour, until they shrink to half their original size.
4. Let cool, then puree.
5. Just before serving, mash cheeses together with a fork.
6. Stir in tomatoes; mixture should be somewhat coarse.
7. Add vodka or rum.
8. Drizzle with oil and stir to mix; oil should not be completely incorporated.
9. Place in a serving bowl and sprinkle with mint.