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