This spread is delicious on a cracker or slice cucumber into rounds for a grain-free “cracker”; mix with a little cream cheese or nondairy alternative for a creamy dip or spread; add to your favorite deviled egg recipe; stir into a tomato soup or minestrone. The possibilities are endless.
MAKES: 1 cup
2/3 cup dry-packed sun-dried tomatoes (1-1/2 ounces)
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon orange zest
1 tablespoon fresh squeezed orange juice
1/4 teaspoon sea salt
2-3 tablespoons extra-virgin olive oil
Optional: 2 tablespoons freshly grated Parmesan cheese
- Rehydrate dried tomatoes: place in a small bowl with just enough hot water to cover until they soften, about 30 minutes. Drain in a strainer set over a small bowl and squeeze out excess water.
- In a food processor or blender combine rehydrated tomatoes, garlic, rosemary, orange zest, orange juice, salt and 2 tablespoons olive oil. Puree until smooth (add additional olive oil, if needed. Add the Parmesan cheese, if using and puree again. Refrigerate at least 2 hours before serving.
- The sundried tomato spread can be refrigerated for up to 1 month; cover with olive oil and cover tightly. Serve with baguette