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  • Sun-Dried Tomato Spread

    2 votes
    Sun-Dried Tomato Spread
    Prep time:
    Cook time:
    Servings: 8-10
    by A.L. Wiebe
    29 recipes
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    This is an extremely tasty appetizer spread, that I borrowed from Terry Thomson's "Cajun and Creole Cooking" book. I blatantly copied this, as I couldn't figure out what I would do to improve on the flavors here. Indeed, why would I? If it ain't broke...why fix it? Having said that, though, this is not to say that you couldn't play around and tweek it to your liking. Plan ahead, as this recipe takes a couple of days in the refrigerator to "marry" the flavors, but so worth the wait. Have fun and enjoy!

    Ingredients

    • 1 1/2 oz. dried tomatoes
    • 1 cup olive oil
    • 2 large garlic cloves
    • 2 parsley sprigs
    • 5 basil leaves or 1 tsp. dried leaf basil
    • 1/4 tsp. cayenne pepper
    • 1/2 tsp. salt
    • pinch of sugar
    • 1 green onion, coarsely chopped
    • 2 (4 oz.) goat cheese rounds
    • Cayenne Toasts, (recipe to follow) or crackers of your choice.

    Directions

    1. Rehydrate tomatoes by placing them on a steamer rack over simmering water until they are completely soft and have no hard spots, about 45 minutes. Check water level often to keep bottom of steamer from drying out.
    2. Place steamed tomatoes in a 2-cup container with a tight-fitting lid. Add all remaining ingredients except goat cheese and toasts or crackers. Cover container and shake to blend ingredients. Refrigerate 2 days to blend flavors.
    3. For service, pour the contents into the bowl of a food processor fitted with a steel blade, and pulse until almost smooth, leaving some texture.
    4. Place goat cheese on 1 or 2 serving dishes; pour tomato spread over cheese
    5. Spread on Cayenne Toasts or crackers

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