Sun-dried tomato spread
Ingredients
- 150 gFresh cheese (at room temperature)
- 1 pcGarlic (finely minced)
- 10 gBasil (chopped)
- 30 gPine nut (toasted)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 120 gSun-dried tomatoes in oil (drained)
Method
A dense, creamy spread with a deep red hue. The intense aroma of concentrated tomatoes blends with fresh chopped basil and the crunch of toasted pine nuts.
- 1
Heat a dry pan. Add the pine nuts. Stir constantly until they turn golden brown and release a nutty aroma. Remove immediately to stop the cooking process.
- 2
Drain the sun-dried tomatoes. Finely chop them by hand or in a food processor to maintain some texture. Mince the degermed garlic very finely. Thinly slice the fresh basil.
- 3
In a mixing bowl, soften the cream cheese with a spatula. Incorporate the tomatoes, garlic, basil, and pine nuts. Drizzle in the olive oil to bind everything together. The mixture should be supple and coat a spoon.
- 4
Taste. Adjust with sea salt and ground black pepper. Cover with plastic wrap touching the surface and refrigerate to let the flavors develop.
Frequently asked questions
How do you get this dish right?
- Don't over-process the tomatoes; you want to maintain some bite.
- If the spread is too firm, add a tablespoon of the oil from the tomato jar.
How long does this dish keep?
Store for up to 4 days in the refrigerator in an airtight container.
