Рецепт Sun Dried Tomato and Olive Cheese Spread
Exciting news:
“School’s out for summer!” (to quote Alice Cooper).
Another year is on the books, another group of seniors is out the door, another summer to recharge the old batteries before a new crop of freshmen converge on the high school. Whew!
Now, to quote Barry Manilow: “Looks like we made it!”
(Hey, what can I say? I have eclectic taste in music.)
More exciting news:
Today is a Secret Recipe Club reveal!
Welcome to May’s SRC and Group C’s posting day!
My assignment this month was Cook with Sara. I identified with Sara immediately—a Midwestern gal whose mom’s influence led her to a love of cooking. Her recipes are classically good.
Here is one of Sara’s foodie memories: “One of my most famous desserts in elementary school was ‘cookie and fruit plate’ which I lovingly wrote out on an index card when a friend of my parents asked me for the recipe! (I was so flattered!)”
How can I not love Sara?
Since we are finally experiencing some classic patio sitting weather, I found an ideal appetizer that is perfect for a quick bite on the patio. (That is one of our favorite things to do after work—grab a beverage and a cheese plate and relax on the patio.) This recipe sounded perfect.
Sun Dried Tomato and Olive Cheese Spread
Ever so slightly adapted from Cook with Sara
- 1 c. sun-dried tomatoes (not packed in oil)
- 1 1/2 c. boiling water
- 1 (8 oz.) pkg. 1/3 less fat cream cheese (Neufchâtel), room temperature
- 1 large clove garlic, minced
- 1/4 c. Kalamata olives, chopped
- 1/4 c. chopped red onion
- 1/4 c. feta cheese crumbles
chopped fresh herbs for garnish
Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
Place cream cheese in the bowl of a stand mixer and whisk until smooth. Mix in garlic, olives, onion and sun-dried tomatoes. Remove bowl from mixer and stir in feta by hand.
Cover and refrigerate. Let set for 1 hour before serving. Serve with pita chips or crostini (or your favorite crackers). (This recipe can be prepared two days ahead. )
My favorite: Wheat Thins
I swapped out the regular cream cheese for Neufchâtel cheese because it is lower in fat and I really can’t tell the difference. I also added a bit more garlic and swapped out the original black olives for Kalamata olives. I added a bit of fresh herbs because I had some fresh parsley, chives, and dill from the herb garden. I decided on the chives but any fresh herb would be good.
This stuff is delicious and addictive. I could eat it in a wrap, slathered on a bagel, spread in a celery stick…. YUM!
Thanks to our SRC hosts Jane, Sarah, Suzanne, and the fabulous Group C host, Debbi. They do a super fantastic job keeping us all organized, informed, and on track! Thank you, ladies!