Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Starters, Soups & Salads

Goat Cheese Spread with Smoky Sun Dried Tomatoes

Goat Cheese Spread with Smoky Sun Dried Tomatoes

 Serves 6 to 8

 Here’s a quick and easy spread you can whip up for any occasion.  It’s great as an appetizer, but it’s equally as good as a spread on your morning bagel.


Ingredients

2 cloves garlic
1/3 cup toasted pumpkin seeds (pepitas) plus extra to garnish
2 tablespoons roughly chopped cilantro
1 small serrano chile, seeded and roughly chopped
8 ounces goat cheese
3 ounces cream cheese
1/4 cup heavy cream, yogurt or sour cream
Salt
1/4 cup recipe ready julienne cut smoked sun dried tomatoes (we prefer the California Sun Dry brand)
Crackers and toasted baguette slices

Directions

Cut a slit in each clove of garlic.  Place them in a microwave bowl, cover with plastic and microwave on high for 30 seconds.  Cool, then, slip off the papery husk.

In a food processor, combine peeled garlic, pumpkin seeds, cilantro and serrano.  Process until it’s finely ground.  Add the goat cheese, cream cheese, cream and 1/2 teaspoon salt to the processor and blend until smooth.  Add the tomatoes and pulse to incorporate them.   

Scrape into a serving bowl, cover with plastic wrap and refrigerate.  When you’re ready to serve, top with the reserved pumpkin seeds.  Serve with crackers and toasted baguette slices.

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