I haven’t posted a recipe in ages. This one is more a simple concoction than recipe, but I like it.
Laura and I have been going to the fitness center together on Tuesdays and Thursdays. If time allows, we immediately undo all of that exercise by stopping by Greenfield’s Bagels. Lately my favorite has been a sun dried tomato bagel with olive spread cream cheese. I decided to try to replicate that at home.
- One package of cream cheese
- One tablespoon of sun dried tomatoes
- Roughly one tablespoon of large queen olives with pimento
- Roughly one tablespoon of kalamata olives
First take the tomatoes and reconstitute them a bit by soaking in water.
Either with a knife or a food processor chop the vegetables finely. It’s OK if there are some large pieces.
Blend in the chopped vegetables.
The result is a nice savory spread that goes great on toasted bagels.