| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Spreads, Appetizers |
1 |
Batch |
INGREDIENTS
| 1 |
c |
Lightly packed fresh basil |
| 1 |
c |
Lightly packed fresh parsley |
| 1/4 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Toasted pine nuts |
| 12 |
|
Oil-packed sun dried tomatoes, drained and coarsely chopped |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
(250 gr) light cream cheese, cubed |
| 1/4 |
c |
Olive oil |
|
|
Salt |
INSTRUCTIONS
In food processor, combine parsley, basil, parmesan, pine nuts, tomato
halves, garlic and pepper; process until mixture is finely chopped. Add
cream cheese and oil to tomato mixture and process until mixture is smooth,
scraping down the sides of container once or twice. Spoon into serving
bowl. Refrigerate, covered for up to 2 days. Taste and add salt if
necessary before serving. A processor makes short work of preparing this
irresistible spread. Serve it with slices of fresh baguette.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 24, 1998
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