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Sun-dried Tomato Appetizer Torte

Sun-dried tomato appetizer torte

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Sun-dried tomato appetizer torte

Ingredients of Sun-dried tomato appetizer torte:

  • 3 cups chopped onions
  • 3 jars (about 7 ounces each) oil packed sun-dried tomatoes drained and finely chopped
  • 3 tablespoons sugar
  • 1 tablespoon minced garlic
  • 1 piece (2 inches) fresh ginger peeled and grated
  • 1 teaspoons herbed de provence
  • 1/2 teaspoons salt
  • 1/2 cup red wine vinegar
  • 1 package (8 ounce) cream cheese
  • Fresh basil sprigs (optional)assorted crackers

Method for "Sun-dried tomato appetizer torte":

  1. Place onion tomato sugar garlic ginger herbed de Provence and salt in a slow cooker pour in red wine vinegar stir gently to mix cover cook on low 4 to 5 hours or three hours on high stirring occasionally let mixture cool before using
  2. To serve slice cream cheese in half horizontally use unflavored dental floss for a clean cut spread 1/3 cup tomato mixture onto a cream cheese half. Top with second cream cheese half and spread with 1/3 tomato mixture on top garnish with fresh basil sprigs and serve with crackers refrigerator or freeze remaining mixture for another use
  3. Tomato and cream cheese may be assembled in advance wrap and refrigerate until serving.

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