A quick and simple, yet, very tasty recipe for Sun-dried Tomato Spread. Adding dried cranberries, Goat Cheese, Sour Cream and Thai Chili makes it very savory.
“Sun-dried tomatoes are better than regular tomatoes”, according to a teenager I heard on the subway one time. He also added that the sun takes out all the bad taste from tomatoes and leaves behind the tasty stuff.
I thought about that for days and found myself actually defending the Sun. It didn’t take out the bad stuff out, I thought to myself. It just took out the stuff that would make tomatoes rot quickly and giving it a longer shelf life.
I would love to find that teenager today (who is probably a grown adult by now) and have these discussion with him.
Goat cheese and sun-dried tomatoes make a great combination. Goat Cheese gets along with any ingredient.
I do have to confess that I didn’t like the taste of Goat Cheese when I first tasted it. It took several tasting over the years to finally like it. It is definitely a case of “acquired taste”.
Now, I cannot stay 1 week without eating this cheese. This sun-dried tomato spread is now my go-to sandwich spread.
This recipe is a variation on a recipe I saw on “Cooking with Cake” (Post no longer live) Thank you for the great idea.
When I saw her recipe, I immediately loved the idea. In my sun-dried tomato spread recipe, I am adding dried pomegranate and Thai chilies. I also chose to add some flavored yogurt. This reduces the shelf life of the spread considerably. But, Yogurt gives it a smoother consistency and very light peach flavor without having to add peaches.
So, without further ado, I give you the Pomegranate, goat Cheese and Sun-dried tomato spread.
Do you agree with the teenager’s opinion on Sun-dried tomatoes?
Check out what other recipes you can make with sun-dried tomatoes.
Sun-Dried Tomato Spread
- 2 cups sun-dried tomatoes
- 1 cup dried cranberries
- ½ cup sour cream
- 5 tsps yogurt peach-flavored
- ¼ cup soft goat cheese
- 1 tsp red pepper flakes
- 2-3 Thai chili (optional)
- ⅛ tsp sea salt
- ½ cup extra virgin olive oil
- 2 leaves fresh Basil
- 1 tsp olive oil for garnish
- ½ cup capers (optional)
- In a processor, add the sun-dried tomatoes, pomegranate, oil, salt and oregano
- Blend on pulse, until the mixture has been partially mashed.
- If the mixture is having a hard time blending, you can add about 3 tsps of water
- Add the remaining ingredients and blend until consistency is smooth.
- Transfer to bowl and top with Basil / Mint and oil as garnish
- Top with capers, if you like.