Sun-dried tomato & orange spread
0
- Prep Time5 min
- Total Time5 min
- Makes1 cup (250 mL), for 30 toasts
Ingredients
1 baguette
250-g containers spreadable cream cheese
8 oil-packed sun-dried tomatoes
1 orange
1 thin green onion
Instructions
Preheat oven to 500F (260C). Slice baguette into 1/2-inch- (1-cm-) thick rounds. Arrange in a single layer on a rimmed baking sheet. Toast in centre of preheated oven 2 minutes. Turn over and continue baking until rounds are crispy and edges start to brown, about 2 more minutes. Remove to a rack. Toasts are wonderful warm or at room temperature. Or cool completely and store, covered, in an airtight container.
While baguette is toasting, scrape cream cheese into a medium-size bowl. Drain, then finely chop sun-dried tomatoes. Finely grate 2 tsp (10 mL) peel from orange. Finely chop green onion. Add all to cheese. Work in with a fork.
Scrape cheese mixture into a container. Use as soon as it's made or cover and refrigerate up to 3 days. For easy spreading, bring to room temperature first. Spread on toasts or use as dip for veggies. Top with more finely chopped green onion, if you like.
Nutrition (per serving)
Calories 50, Protein 1.1g, Carbohydrates 5.2g, Fat 2.8g, Fibre 0.3g, Sodium 85mg.
A snap to prepare, you can make this spread a day or two ahead. It's great on toasted baguette slices or serve as a dip for veggies.
Packed To Go
Store baguette slices in an airtight container. Keep spread in a plastic container with a tight-fitting lid.
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