March 2nd, 2015
Back in the year 2000, my husband and I went to Russia for almost a month to adopt our youngest daughter, Makayla. It was an incredible experience and one that I will never forget. We lived with a host family, slept in their bed, ate all of our meals with them, and experienced first-hand what it’s like to live in Russia. During our trip, I kept a journal, and I wrote in it every day. After getting approval from Makayla, I have decided to publish the journal here on my blog. Because it is a little lengthy and I also wanted to include quite a few pictures, I have divided it into four parts and will share one part each week during the month of October. If you would like to read the first part of the journal, click here:
I haven’t shared a recipe for an appetizer in awhile, but I’ve got a good one for you today. The sun dried tomatoes in this cheese spread give it a fantastic, zesty flavor. Here’s a look at the ingredients you’ll need to make it:
Served with crackers, this cheese spread makes for a great appetizer that your guests are sure to enjoy.
Recipe by Coastal Living/Adapted by Winner Dinners
Makes an appetizer for about 12
7 garlic cloves, unpeeled
2 teaspoons olive oil
1 8-ounce jar sun dried tomatoes, drained and cut into thin strips
1/3 cup white cooking wine
2 8-ounce packages cream cheese, softened
1/2 cup green onions, chopped
1 5-ounce package Parmesan cheese, freshly grated
Place the unpeeled garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. Bake at 425 for 25 minutes; let cool 15 minutes. Squeeze the pulp from the garlic cloves.
Meanwhile, combine the tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 15 minutes or until the wine evaporates and the tomatoes are soft. Process the tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.
Spoon the mixture into a small bowl; stir in green onions and Parmesan cheese. Serve with crackers. The cheese spread can also be gently heated in the microwave and served warm.