Sun-dried Tomato Spread with Cabernet Sea Salt
Ooooh I love this!
It’s so simple and delicious! There is just one watch- out I want to offer: DO NOT OVERMIX! If you do you’ll get a pink spread which is far less appealing that the herb and tomato-flecked result you’ll get if you gently mix to combine.
The Cabernet Sea Salt is a fun garnish- and it sounds sexy- but you don’t need to add it. This is some yummy stuff on its own.
You can sub in half cream cheese or all cream cheese if you prefer.
Makes about 2 cups
Note: Best made one day ahead
1-2 cloves garlic
1 cup sun-dried tomatoes, packed in oil, drained and oil reserved, chopped
2 teaspoons balsamic vinegar
1 tablespoon each fresh basil and parsley, minced
8 ounces soft goat cheese, crumbled
Toasted or lightly grilled baguette slices for serving
Cabernet Sea Salt (recipe follows)
In a food processor fitted with a metal blade, chop garlic. Add drained chopped sun-dried tomatoes and balsamic vinegar. Pulse to chop and mix.
Transfer to a mixing bowl. Stir in chopped fresh herbs. Stir in goat cheese, just to combine. Add freshly ground black pepper and reserved tomato oil as needed, or to taste.
Cover and chill for at least four hours and preferably overnight before serving. Bring to room temperature before serving.
To serve: Spread on toasted or grilled bread slices. Sprinkle lightly with optional Cabernet Sea Salt.
Cabernet Sea Salt
Makes 1 cup
Note: Try using as a finish salt on meats, chicken, roasted or grilled vegetables, popcorn, rims of cocktail glasses, avocado toasts, sliced tomatoes and eggs
3 cups drinkable Cabernet Sauvignon or other red wine
1 cup coarse sea salt
In a pot, bring wine to a boil. Reduce heat to a simmer and simmer until reduced to syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 20 minutes.
Once reduced, immediately add salt and stir until the salt has completely absorbed the wine and has changed color. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently.
(Note: You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently) Once dry, store in an air-tight container.
