I suppose you could make this little spread anytime during the year, but I think of this when I have fresh basil in my patio garden. It has three ingredients, it is easy to assemble and is great for impromptu entertaining. It would be good with crackers, spread thin on a sandwich, or my favorite thing to do with it is to pipe it into celery sticks. Makes a good alternative to celery and peanut butter. Whatever you decide to do with it, this is just a nice, fun recipe.
1/2 cup oil-packed sun-dried tomatoes
1/4 cup fresh basil leaves
8 ounces cream cheese
Place sun-dried tomatoes in the work bowl of a food processor; pulse until coarsely ground. Add basil; pulse until finely ground. Add cream cheese; process until well mixed. Transfer to a serving bowl or storage container.
Tim's Notes: I don't use the oil packed sun-dried tomatoes, simply because they are expensive, and sometimes hard to find. I buy the dry sun-dried tomatoes in the bulk foods section of my grocery store because they are cheaper, but I believe you can buy them already prepackaged as well. I chop up the dry tomatoes a little, put them in a small bowl, and cover them with boiling water for about 15 minutes. Drain and squeeze out most of the water. Proceed with the recipe as directed.
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