Easton & Terre Rouge
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Goat Cheese and Sun-dried Tomato Spread

Cooking Time:
Imperial (US)
  • 3 cloves garlic
  • 3 tbsps sun-dried tomatoes in olive oil
  • 8 ozs fresh style goat cheese ( Laura Chenel, Montrachet)
  • 8 ozs cream cheese
  • 2 tbsps capers

In bowl of a food processor fitted with a steel blade mince the garlic, Scrape down the sides of the bowl and add the sun-dried tomatoes. Puree.


Cut the cheeses into small hunks and add to bowl.

Pulse/process until all the cheese is blended into a smooth spread with no white lumps.

Add the capers and pulse briefly to mix.


Scrape into a pretty serving bowl.

Cover and refrigerate until ready to serve.


Serve surrounded by crackers, toasted baguettes or sliced bread.


Makes about 3 cups.

Keeps 4-5 days in refrigerator.


Recipe by Jane O'Riordan