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Submitted by: Denise Reich
from Acampo, CA
Originally shared on the web 02/16/2011
8-oz. pkg. cream cheese, softened
8-oz. pkg. crumbled feta cheese, softened
2 T. balsamic vinegar
1/2 c. kalamata olives in oil, drained and coarsely chopped
1/2 c. sun-dried tomatoes in oil, drained, coarsely chopped and 1 T. oil reserved
10 fresh basil leaves, thinly sliced and divided
garlic toast, bruschetta slices or flavored crackers
Blend cheeses together in a medium bowl; add vinegar. Stir in olives, tomatoes, reserved oil from tomatoes and half the basil. Line a small bowl with plastic wrap; sprinkle with remaining basil. Pack cheese mixture into prepared bowl. Cover with more plastic wrap and refrigerate for an hour. At serving time, remove top piece of plastic wrap. Invert bowl onto a serving plate and peel off remaining plastic wrap. Serve with small slices of garlic toast, bruschetta or flavored crackers. Serves 8 to 10.