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Categories:Viewed: 41 - Published at: 3 years ago
Ingredients
- 1 1/2 cups sun-dried tomatoes packed in oil, drained
- 12 ounces mascarpone cheese
- 1/4 cup coarsely chopped fresh basil
- 1 teaspoon coarsely chopped of fresh mint
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 baguette
- fresh basil (to garnish)
Method
- Coarsely chop the sun dried tomatoes in a food processor.
- Add the mascarpone and pulse until mixed but not pureed.
- There should still be bits of tomato visible.
- Add the basil, mint,salt and pepper and pluse until just mixed. Do not puree.
- Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread.
- Fill both sides of the baguette with the mixture and put the halves back together to form a whole loaf again.
- Slice the filled baguette on an angle into 1/2 inch rounds.
- Serve at room temperature on a platter lined with large, fresh basil leaves if desired.
- NOTE: Skip the bread and just fill a bowl with this delicious sun dried tomato mixture.
- Serve as a spread with crackers.
- It's addictive!
