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Spread: Sun-Dried Tomato-Prosciutto Spread

Source of Recipe


The Seattle Times






List of Ingredients



• 8 cloves garlic, unpeeled
  
• 1/2 cup sun-dried tomatoes (not packed in oil)
  
• 8 ounces light cream cheese, at room temperature
  
• 1/2 cup part-skim ricotta cheese
  
• 1/2 tsp dried basil, crushed
  
• 1 tsp red wine vinegar
  
• Freshly ground black pepper, to taste
  
• 4 thin slices prosciutto
  






Instructions



1. Wrap the garlic in a piece of foil and place in a preheated 325-degree oven. Bake 30 minutes. Cool slightly and squeeze the softened garlic out.
   
   
2. While the garlic is baking, place the dried tomatoes in a small dish and cover with boiling water. Let sit 20 minutes, until softened. Drain and squeeze out the excess moisture in paper towels.
   
   
3. Process the garlic and reconstituted tomatoes in a food processor until very finely chopped. Add the cream cheese, ricotta, basil, vinegar and pepper. Process until creamy.
   
   
4. Dice the prosciutto very finely (it is easiest to use scissors). Add to the spread, processing just to blend. The spread can be served with crackers or crostini (thinly sliced baguette brushed with olive oil and toasted under a broiler).
   
   Makes about 2 cups.