1 8 oz. package Tofutti Better than Cream Cheese 1/2 cup La Medina Pomodoraccio Semi-dried Tomatoes, chopped
1 teaspoon San Giuliano Balsamic vinegar
1 teaspoon fresh Rosemary, chopped
1 Tablespoon fresh Basil, chopped
Spread the cheese on a serving plate and flatten to about 1/2 inch thick. Mix chopped tomatoes with vinegar and herbs. Spoon over cheese. Serve or cover with plastic wrap and refrigerate until serving time (up to 1 day).
Serve with La Panzanella Rosemary Crackers.
This sounds delicious! And so much better for you than if made with dairy cream cheese. What a great spread to serve at a holiday party...and pretty too :)!
ReplyDeleteThank you for sharing.
ReplyDeleteThe spread looks pretty versatile.