Goat Cheese and Sun-dried Tomato Spread

Ingredients

• 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

Directions

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