Sun-Dried Tomato Spread

Printed in The Oregonian newspaper, April 05, 2005.

• Ready In: 10 mins
• Serves: 8-10
• Yields: 1 1/2 cups spread

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.