We often find tomatoes and cream together in soups, lasagna and other comfort foods. Here it’s used in a “Schmear” that would taste great on bagels or German rye.
Makes about 1 1/2 cups spread.
Prep Time: 15 minutes
Cook Time: 4 minutes
Ingredients:
- 8 oz. cream cheese, softened
- 2 T. yogurt
- 1 T. heavy cream or milk
- 1 c.loosely packed basil leaves, chopped
- 12 dried tomatoes in oil, chopped very fine
- 1 T. reserved oil from tomatoes
- 1/4 c. pine nuts, pan roasted and cooled
- Salt and pepper to taste
Preparation:
Mix cream cheese with yogurt and cream or milk. Mix in chopped tomatoes, reserved oil, chopped basil, salt and pepper. Fold in pine nuts.
Tip: Only add as much oil as you need to achieve a good spreading consistency. To cut calories leave out oil, use low-fat or non-fat cream cheese and use milk instead of cream.
To roast pine nuts (or any nuts) place in a single layer in a frying pan and roast on stove top, shaking intermittently until golden brown and fragrant (about 4 minutes). Try not to forget they are on the stove, or they will burn and you will have to start over.
Does not freeze.
