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Sun-Dried Tomato Spread

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Prep Time 25 minutes
Cook Time 0 minutes
0 minutes
Total Time 25 minutes
Servings: 6 people
Course: Dips and Spreads
Cuisine: Italian
Calories: 328
Ingredients Method Nutrition Notes

Ingredients
  

  • 11 ounces goat cheese
  • 4 ounces mascarpone cheese
  • 4 Tablespoons olive oil
  • 1 Tablespoon garlic oil
  • 1 teaspoon rosemary minced fresh
  • 1 teaspoon thyme minced fresh
  • 1 clove garlic roasted
  • 1 jar 8.5 ounces sun-dried tomatoes in oil, diced (See instructions)
  • 2 teaspoon lemon juice freshly squeezed
  • 1 teaspoon water
  • 1/4 teaspoon red pepper flake
  • 1/4 teaspoon herbes de Provence
  • pinch freshly ground pepper
  • pinch kosher salt
  • 1 Tablespoon toasted pignoli nuts reserve for garnish

Method
 

  1. Preheat oven to 400 degrees. Place garlic head in tin foil with 1/4 cup olive oil and place in a small baking dish. Roast until garlic is caramelized and soft.
  2. Toast pignoli nuts in a dry, small sauté pan until lightly browned. Set aside.
  3. Mix all ingredients, excluding the pignoli nuts and the remaining jar of sun-dried tomato.
  4. Add 1 Tablespoon + 1 teaspoon of the finely chopped tomato to the food processor. Once combined, fold in 3 additional Tablespoons of finely chopped sun-dried tomato.
  5. Layer spread into a glass mason-like jar - first layer cheese mixture, then a layer of finely chopped sun-dried tomato, and so on, until you have used up the spread. Finish top of spread with sun-dried tomato and toasted pignoli nuts. Serve with a simple cracker.

Nutrition

Calories: 328kcalCarbohydrates: 1gProtein: 11gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 43mgSodium: 205mgPotassium: 22mgFiber: 0.1gSugar: 1gVitamin A: 845IUVitamin C: 1mgCalcium: 104mgIron: 1mg

Notes

Note: Pignoli nuts (pinon) are also known as pine nuts, most come from Italian Stone Pine, Mexican Pinion, and Chinese Nut Pine tree varieties producing these deliciously edible seeds.

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