This spread makes a great hot appetizer when spread on Crostini and broiled in the oven for a few minutes, until the cheese is hot and bubbly.
Yield: 2 ½ cups – enough for 4 dozen Crostini appetizers
6 ounces cream cheese, at room temperature
6 ounces Gorgonzola cheese, at room temperature
2 cloves garlic, finely chopped
8 ounces mozzarella cheese, shredded
3 ounces freshly grated Parmesan cheese
3 tablespoons fresh basil leaves, finely chopped
Freshly ground black pepper, to taste
¼ cup sun-dried tomatoes, packed in oil and cut into thin slivers.
Crostini – homemade or purchased
In a small mixing bowl, mix together the cream cheese and Gorgonzola cheese until thoroughly combined and smooth; then mix in the garlic. Add the mozzarella and Parmesan cheese and blend until smooth. Add chopped basil and season with pepper.
To serve, spread a tablespoon of the cheese mixture evenly on the Crostini and then press a sliver of sun-dried tomato on top. Place on a rimmed baking sheet and broil about 3-4 inches from the heat for about 1-2 minutes, until the cheese is melted and bubbly. Transfer to serving tray and serve immediately.