“Printed in The Oregonian newspaper, April 05, 2005.”
READY IN:
10mins
SERVES:
8-10
YIELD:
1 1/2 cups spread
UNITS:
US

Ingredients Nutrition

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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