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Artichoke-Jalapeno Spread




Source of Recipe


Internet


List of Ingredients




Makes 8 servings

Topping:
2 pounds ripe tomatoes
2 tablespoons extra-virgin olive oil
11/2 tablespoons balsamic vinegar

Spread:
3 jalapeno chiles (see note)
1 8-ounce package cream cheese, softened
1 13- to 16-ounce can water-packed quartered artichokes, drained
1 tablespoon minced garlic
1/4 cup shredded mozzarella cheese
2 tablespoons freshly grated parmesan cheese
1 tablespoon whipping cream
Salt and freshly ground black pepper, to taste
1 sourdough baguette, sliced 1/2 inch thick



Recipe



To make topping: Seed and chop tomatoes; place in a bowl. Drizzle with olive oil and vinegar. Add sugar, salt and pepper to taste, and combine. Let sit 1 hour.

Preheat oven to 400 degrees. To make spread: Roast chiles directly on a gas burner set to medium low, turning as needed with tongs until the skin is black and blistered on all sides. If no gas burner is available, place chiles on a broiler pan and broil approximately 4 inches from heat source, turning as needed with tongs, until skin is black and blistered on all sides.

Remove each chile as it is done and place in a sealed plastic or paper bag. Allow to cool in bag for 15 minutes. Remove skin, stems and seeds and coarsely chop peppers.

Place chiles, cream cheese, artichokes, garlic, mozzarella, parmesan and cream in bowl of a food processor. Blend to a paste, about 30 seconds -- the spread should be chunky. Add salt and pepper to taste.

Top slices of sourdough baguette with spread; bake until bread is crisp and top is bubbly. Serve with bruschetta topping. Alternate serving method: Place spread in a shallow casserole dish, warm in a 350-degree oven, cover with tomato topping and serve with crackers or toasted bread slices. Note: Wear plastic or rubber gloves when working with the chiles. Avoid direct contact with eyes and wash hands thoroughly after handling, even with gloved hands.