Serves: 5
Total Calories: 538
Cover dried tomatoes with boiling water and let stand for 20 minutes to rehydrate. Drain. Combine all but cream cheese and butter in processor, then let marinate for 2 hours.
Combine cream cheese and butter. Whip until smooth. In small bowl lined with plastic wrap, layer cheese, tomato, cheese, tomato, and cheese. This keeps for several days in refrigerator. Serve with Cayenne Toast.
Cayenne Toast:
Whisk ingredients (except bread) together. Cut bread into 1/4-inch slices. Spread oil mixture on each slice with a pastry brush. Bake on ungreased sheet in a 200° oven for 1 hour.
This Sun-Dried Tomato Spread recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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