Sun-Dried Tomato Basil Spread
Ingredients
16 oz.
cream cheese, softened
7 oz. carton
crème fraîche
8.5 oz. jar
julienne-cut sun-dried tomatoes in olive oil and herbs, drained, reserving 6 pieces
⅔ oz.
fresh basil, snipped, reserving 1 tbsp.
1.75 oz.
jarred pine nuts, toasted
½ cup
finely chopped onion
4 oz.
crumbled feta cheese
1 tbsp.
minced garlic
2 (6 oz.) pkgs.
La Panzanella Croccantini Flatbread
Directions
- In a large mixing bowl, combine cream cheese and crème fraîche with an electric mixer until smooth.
- Stir in tomatoes, basil, pine nuts, onion, feta and garlic by hand until thoroughly combined.
- Spoon into a serving bowl set in the center of a large platter; arrange flatbread around platter.
- Garnish spread with reserved sun-dried tomatoes and basil.
Tasty Tips:
- Spread can be made in advance and stored in the refrigerator, covered, for up to 3 days.
- To toast pine nuts, place in a small sauté pan over medium heat; cook and stir until golden-brown (about 4 min.).
