If you are looking to use up some of your summer tomatoes here is a great recipe that utilizes sun dried tomatoes in a relish. My garden is too small yet to grow extra tomatoes for drying but it is my goal to someday grow some just for that purpose.
This is a “bruschetta” appetizer that was served recently at a family gathering. For that occasion, it was served on water crackers but when I made up a batch at home for husbie and I, I used a baguette.
Plan ahead: The cheeses need to be brought to room temperature before whipping so set them out overnight or early in the day so they are ready when you are. The recipe calls for 4oz of cream cheese which I um..forgot to add to my list when I went to the store. Instead of making a second trip out, I just doubled the amount of goat cheese and it was still fabulous. In fact, I prefer it to the original recipe.
The cheeses are whipped in a food processor and combined with mayonnaise and cream. The recipe calls for 1/4 cup of cream but more or less may be needed to achieve the desired consistency. The mixture is then spread on a slice of bread and topped with the sun dried tomato relish. The relish calls for fresh basil, but I added a little bit of rosemary in addition to shake things up a bit. It was quite nice. To save time I combined the tomatoes, garlic, and onions in the bowl of the food processor and chopped them up together; then added the lemon juice, zest, and EVOO.
To go all fancy like, you could make these up in the kitchen and serve them on a nice tray, or for a more casual setting: set out the components separately and allow your guests to assemble their own individual servings.
Whipped Feta Bruschetta
8 oz of Feta cheese
4 oz of goat cheese
4 oz of cream cheese
1/4 cup of mayonnaise (preferably home made)
1/4 cup of cream
salt and pepper to taste
Bring the cheeses to room temperature. In a food processor mix the cheese then add the mayonnaise, cream and salt and pepper to taste.
For the Sun Dried Tomato Relish:
1 c of chopped sundried tomatoes
1/2 c of chopped red onion
1/2 t minced garlic
5-6 chopped basil leaves
2 T olive oil
the zest and juice of one lemon
Toss all of the above to combine. To serve, spread the cheese mixture on a whole grain cracker or slice of baguette and top with the tomato relish.