|Sun-Dried Tomato and Herbed Cheese Toasts||
Contributed by Kelly
|1 jar sun-dried tomatoes, oil-packed|
|1/4 cup shallots -- finely chopped|
|2 teaspoons garlic -- finely minced|
|1/2 teaspoon salt|
|1/4 teaspoon red pepper flakes|
|1 teaspoon dried basil|
|1/4 cup flat leaf parsley -- chopped|
|8 ounces lowfat cream cheese -- room temp.|
|1/4 cup parmesan cheese -- grated|
|24 3/8" thick french bread slices -- cut from baguette|
|2 tablespoons fresh basil for garnish|
Drain 2 tsp oil from tomatoes and place in medium heavy skillet. Chop enough tomatoes to make 1/2 cup
Heat oil in skillet over medium-high heat. When hot, add shallots and saute. Stir about 3 minutes until soft.
Add garlic and saute, stirring @ 1 minute more. Add reserved 1/2 cup tomatoes, salt, red pepper, and dried basil. Cook and stir about 2 minutes. Remove from heat. Stir in chopped parsley. Blend Parmesan and cream cheese. Measure additional 2 tsp oil from tomatoes and add to cheese mixture along with shallot mixture. Cover and refrigerate. Can be made 2 days ahead. Bring to room temp. 30 minutes before using. To prepare toasts: Place bread slices on baking sheet. Bake in center of oven at 300 degrees for 10 to 12 minutes, turning once until golden and crisp. Store in airtight container for 1 day if needed. Can reheat to crisp at 300 for 5 minutes. Spread toast generously with mixture. Preheat broiler and broil toasts 5-6 inches from heat just until hot--about 1 minute. Watch while it is heating so they do not burn. Garnish with fresh basil if desired. Serve warm.
These toasts and a bottle of wine are all you need!!! YUM!