Sun-dried Tomato Strata

By KatKD

Ingredients

• 1 8-oz pkg cream cheese, divided – at room temperature
• 4-8 cloves roasted garlic (to taste)
• ½ c sun-dried tomatoes, finely chopped (not oil packed)
• ½ T butter
• ¼ c + 2 T sugar
• ¼ c + 2 T water
• Sea salt to taste
• 1-2 T lemon flavored olive oil (or olive oil and ¼ tsp lemon zest)
• 4-5 basil leaves

Details

Servings 4

Preparation

Step 1

Special equipment: 4 inch springform pan

In a mini-processor, whirl the garlic and ¼ c sugar until the garlic is pasty. Simmer the tomatoes, butter, garlic sugar, and ¼ c water. As the tomatoes plump and the water reduces, taste and add salt and sugar to taste and water as needed to continue simmering. When the mixture is sweet enough and the water has completely reduced, remove from the heat and cool to room temperature.

In a mini-processor, whirl the basil leaves and olive oil (and, if using, the lemon zest).

To assemble:

Line the springform pan with plastic wrap. Place ½ of the cream cheese in the pan, cover with wax paper, and mash to the shape of the pan. Remove and repeat with the remaining cream cheese and remove from the pan.

Remove the cream cheese from the plastic wrap and place the cheese in the springform pan. Spread ½ of the tomato mixture evenly over the cream cheese. Top with ½ of the basil oil. Repeat the layering with the remaining ingredients.

To serve

Remove from the springform pan to a plate and serve at room temperature with crackers.