3 cloves garlic, minced
3 Tbl. sun-dried tomatoes in olive oil
6-8 oz. fresh-style goat cheese, Montrachet or California log
12 oz. cream cheese
1 Tbl. capers
In bowl of food processor fitted with a steel blade, puree the garlic and sun-dried tomatoes.
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, Domaine de la Terre Rouge