In my quest for 101 uses for sun dried tomatoes- I’m now up to two.
I made these Cottage Cheese Sundried Tomato Muffins twice last week (or was it the week before???) when a brief but powerful downpour snapped my poor basil plant in two causing me to have to make stuff using lots of basil and quick.
And these muffins were mighty tasty- and nutrient-packed (bonus!) Not to mention that the whole house smelled like tomatoes and cheese and basil. mmmmmmmmm.
I had some sundried tomatoes left after this baking tornado (apparently little goes a long way) and I made some sun dried tomato cream cheese. Jeff loves the bagels at Harry’s that have them baked right in, so I figured this is a way to duplicate the flavor sensation without driving across the world for some bread. It is like a little pizza on your bagel each morning, also YUM! Here is what I did:
Sun Dried Tomato Cream Cheese
One block of cream cheese or equivalent (softened), pinch of garlic salt, hand full of basil, 1 cup (ish) reconstituted sun dried tomatoes (I boiled mine to soften them a bit)- add all to food processor and turn ‘on’. Smear on a bagel/triscit/hunk of French bread and mmmmmm.
Sorry, again no pictures. I suck.
