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Creamy Sun-Dried Tomato & Sangiovese Bruschetta

11/10/2011

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    I'm a bit schizophrenic when it comes to wine. I've been heard saying I don't like Merlot because it's too dry, and yet, I absolutely love my favorite Sangiovese (also a dry wine).  Sangiovese usually has an oaken, fruity taste but with a deep, dark something to it.  I love it with a good steak! 
    As for this appetizer, I thought I'd reduce the wine and add a bit to a cheesy bruschetta spread. Turned out great, especially with a little bite of prosciutto!  
--- Jenny


CREAMY SUN-DRIED TOMATO & SANGIOVESE BRUSCHETTA
1 package cream cheese
1/2 cup fresh mozzarella
1 cup dry red wine (I used a sangiovese)
1 jar sun-dried tomatoes in oil, drained and chopped
1-2 tbsp Mrs. Dash's Tomato Basil Garlic seasoning
prosciutto, if desired
Bread for bruschetta, sliced on the diagonal and drizzled with olive oil

Begin with pouring the wine into a shallow pan and heat on medium heat for about 15-20 minutes, until it has reduced to about 1/4 cup. In a saucepan, heat over medium heat the cream cheese, mozzarella, tomatoes and seasoning. Add 2-4 tablespoons of the wine reduction and stir in. 
Bake bread slices at 350 for about ten minutes, until crisply toasted. Spoon spread over toast and top with prosciutto, if desired.

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