Monday, April 20, 2009

Sundried Tomato Spread Over Goat Cheese with Cayenne Toasts

This comes from one of my favorite cookbooks, Cajun Creole Cooking by Terry Thompson. Every recipe is fantastic! This is easy and do-ahead. I changed this to use oil-packed tomatoes because it saves the step of rehydrating the tomatoes. If you want to use the dried tomatoes, steam them for about 45 minutes and proceed.

8-10 servings

approximately 1/2 cup sundried tomatoes, packed in oil, drained
1 Cup extra virgin olive oil
2 large garlic cloves
2 sprigs parsley
5 basil leaves or 1 tsp dried
1/4 tsp cayenne pepper
1/2 tsp salt
pinch of sugar
1 green onion, coursely chopped

2 (4 oz) goat cheese rounds
Cayenne toasts, crackers, or little french bread toasts

Place all ingredients except cheese and toasts in food processor. Process until almost smooth. Place goat cheese on serving dish, pour spread over cheese. Serve with cayenne toasts or crackers

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