Sun Dried Tomato & Chevre Spread 

Moosewood Restaurant New Classics

 

1/3 c. sun-dried tomatoes (not oil-packed)

2 tsp. freshly grated lemon peel

1 c. soft chevre (or a combination of chevre and cream cheese)

tsp. cracked peppercorns

1 T. fresh chopped thyme

3 to 4 T. milk

 

In a small heat-proof bowl, cover the sun-dried tomatoes with boiling water and set aside to soften for about 15 minutes.  Meanwhile, in a medium bowl, combine the chevre, thyme, lemon peel, cracked peppercorns, and enough milk to make a smooth spread.  Drain and chop the sun-dried tomatoes and mix them into the cheese.  Serve immediately or refrigerate and bring to room temperature before serving (best if it has a half hour to a day for flavors to blend).