SUN-DRIED TOMATO PINE NUT SPREAD
Soy cream cheese combined with pine nuts, sun-dried tomatoes, garlic and cilantro. Spread onto toasted rye bread squares and topped with fresh cilantro!
Makes 1-1/2 cups spread
½ c. pine (pignoli) nuts
2 oz. sun-dried tomatoes, non-marinated, I used Bon Campo brand
2 fresh garlic cloves, peeled
8 oz. soy cream cheese, plain, at room temperature
½ t. salt
1 T. finely chopped fresh cilantro
additional chopped cilantro
1 loaf sliced rye bread of your choice; lightly toast as many slices as you want, then cut off crusts and cut centers into bite-size squares or rectangles
Place pine nuts, sun-dried tomatoes and garlic in food processor. Process till mealy. Transfer to large mixing bowl.
Add soy cream cheese, salt and cilantro to pine nut / tomato mixture. Using sturdy spoon, stir and mash till all ingredients are evenly dispersed and cream cheese is creamy. Transfer to covered container and refrigerate till ready to use. The longer you refrigerate it, the more prominent the flavors.
When ready to serve, stir spread well, toast bread and make your squares, then top each square with a heaping teaspoon of spread, sprinkle with fresh chopped cilantro. Place on decorative platter, garnish as desired and serve.
Notes: If you’d prefer to let your quests make their own canapes, place spread in decorative bowl, and sprinkle generously with chopped cilantro. Place on a platter. Surround with toasted rye squares and serve.
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