Warm Chevre Spread with Toasted Baguette
Use it as a dip with bread, tortilla chips or crackers. It doubles perfectly as a sauce for pasta.
Ingredients:
1 head garlic
3/4 cup sun dried tomatoes in oil, blotted dry 1/3 cup olive oil
1 medium onion, sliced
1 tablespoon sugar
3/4 cup white wine
8 ounces chevre
4 ounces firm cream cheese
14 ounce can drained artichokes, cut into eighths 2/3 cup nicoise olives
Fresh pepper to taste
3/4 cup sun dried tomatoes in oil, blotted dry 1/3 cup olive oil
1 medium onion, sliced
1 tablespoon sugar
3/4 cup white wine
8 ounces chevre
4 ounces firm cream cheese
14 ounce can drained artichokes, cut into eighths 2/3 cup nicoise olives
Fresh pepper to taste
Method:
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Slices of toasted baguette, crackers or tortilla chips
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Roast the garlic in a 325 degree oven until soft and golden, about 45 minutes, cool, then squeeze all the pulp out discarding the papery skin.
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Snip the tomatoes into a medium dice, set aside.
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Heat the oil in a sauté pan, add the onions and cook for about 3 minutes until they begin to brown, sprinkle the sugar over the onions and continue to cook until they become dark brown and nicely carmelized. Pour in the wine, scraping all the brown flavour bits from the bottom of the pan.
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Add the chevre, cream cheese, tomatoes, artichokes, olives and garlic puree.. Stir until the cheese melts and the mixture is creamy and smooth. If it is too thick, add a bit more wine until you have the consistency you want. Season with freshly ground pepper.
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Transfer to a serving bowl and serve warm.
Serves 8-10
Copyright © Caren McSherry 02/08
