Post by bee on Jun 12, 2007 14:14:15 GMT -5
This recipe is the June cover for the Kraft Foods calendar if any of you happened to request it at kraftfoods.com. I cut the recipe in half because DH does not like cream cheese. I also could not find the Kraft dressing so I bought Seven Seas Sun Dried Tomato Vinaigrette. I am not sure if it tastes the same as the Kraft. I also used 1/4 of the lemon peel as noted as it is overpowering. This is a great cheese to spread on bruschetta.
Mediterranean Marinated Cheese
1 package (8oz) cream cheese
1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
2 garlic cloves, sliced
3 small sprigs fresh rosemary, stems removed
6 sprigs thyme, cut into pieces
1 tsp fresh cracked black peppercorns
Peel of one lemon, cut into strips
Cube cream cheese into about 36 pieces. Place in a 9-inch pie plate.
Add remaining ingredients and toss gently. Cover and refrigerate at least one hour and up to 24 hours.
Serve with crackers, crusty bread or pita chips.
Mediterranean Marinated Cheese
1 package (8oz) cream cheese
1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
2 garlic cloves, sliced
3 small sprigs fresh rosemary, stems removed
6 sprigs thyme, cut into pieces
1 tsp fresh cracked black peppercorns
Peel of one lemon, cut into strips
Cube cream cheese into about 36 pieces. Place in a 9-inch pie plate.
Add remaining ingredients and toss gently. Cover and refrigerate at least one hour and up to 24 hours.
Serve with crackers, crusty bread or pita chips.
