Summertime Appetizer

Last of the tomato harvest has found its way into this creamy cheesy appetizer. Add prosciutto wrapped figs and melon and you have a dinner on a steamy day when no one wants to consume a large meal. The cooking is minimal and the tastes are fresh and light. Add a little sparking wine to help beat the heat too.

Recipe

Preheat oven to 350 degrees F.

8 Ounces cream cheese-room temperature
2-3 Ounces feta cheese-room temperature
3 Tablespoons olive oil-divided
2/3 Cup finely chopped yellow onion
2 Cups finely chopped tomatoes (canned can be used)
1-2 Tablespoon tomato paste for thickening
1 Teaspoon salt
1 Teaspoon sugar or to taste (you may not need this if using Roma tomatoes)
1/4 Cup fresh basil-chopped or torn
Flaked salt and fresh ground pepper

Sauté the onion in 2 T olive oil over medium heat until translucent.

Add the tomatoes, salt, and sugar if using. Simmer for about 20 minutes.

Add the tomato paste as needed to thicken. Use a potato masher to break up tomatoes for a finer sauce.

While sauce is simmering beat together the cheeses and scoop into a baking dish (serving dish).

Place cheese in the oven for about 10 minutes. If not golden brown on top (mine wasn’t) place the cheese under the broiler until golden making sure your dish is high heat resistant. Watch carefully. This takes little time.

Remove the cheese from the oven and spoon over sauce. Drizzle with remaining olive oil.

Sprinkle all with flaked salt and freshly ground pepper.

Garnish with basil. Serve at room temperature.