with Italian Crostini
Yield: 10 servings
Prep Time: 20 minutes
Wine Suggestion: Riesling, Indian Wells Chardonnay, Cold Creek Syrah
½ cup cream cheese
¾ cup crumbled feta
1 cup roasted red pepper
¾ cup sundried tomatoes, in oil
3 cloves garlic
¾ cup basil leaves
¾ cup extra virgin olive oil
½ tsp salt
¼ tsp pepper
Let cream cheese come to room temperature, then combine all ingredients in a blender or food processor. Pulse until smooth. Serve at room temperature with croccantini, crostini, pita, or vegetables. Will keep in the refrigerator for up to 1 week.
