Texas Sundried Tomato spread |
| Name: |
Eddie Vargas |
| Base: |
MCAS Miramar |
| Recipe: |
12-15 Roma Tomatos
8 oz. chevre cheese (goat or feta)
6-8 cloves of garlic cloves
1/2 tsp of oregano
1/4 cup olive oil
Basting brush
Salt
Bruchetta bread
Food processor or blender
Directions: Quarter slice roma tomatos, take out pulp/seeds. Roast in oven at 450 F, until tomatos blacken. Put in food processor with garlic, oregano and enough olive oil to make spread.
Slice quarter inch slices of bread, paint with olive oil. Toast in oven until desired. Serve spread on top of bread.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 6-8 people
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