| 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!