- 1 pound softened cream cheese
- 1 pound softened goat cheese
- 1 cup finely chopped smoked tomatoes (substitute sun-dried, if needed)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup dry white wine
In a medium sauté pan, over medium heat, rehydrate the tomatoes in the white wine with all seasonings. Do not cook off all the liquid, only about half. Allow to cool, then fold completely into the two cheeses.
This works best if chilled overnight (8 hours) and then baked prior to serving in a 350-degree oven.
Provided by chef Aaron O’Mara of Augustino’s Italian Restaurant, 8028 S. Emerson Ave., Indianapolis, 865-1099
