Crock Pot Sun-Dried Tomato Appetizer
- 3 cups chopped onion
- 3 jars oil-packed sun-dried tomatoes, drained and finely chopped ((7 ounce jars))
- 3 tbsp sugar
- 1 tbsp minced garlic
- 1 grated fresh ginger ((2 inch piece peeled))
- 1 tsp herbes de Provence
- ½ tsp salt
- ½ cup red wine vinegar
- 1 package cream cheese ((8 ounces))
- Fresh basil sprigs for garnish
Place onion, tomatoes, sugar, garlic, ginger, herbes de Provence and salt in crock pot.
Pour in vinegar and stir gently to mix
Cover and cook on LOW for 4 to 5 hours (High for 3 hours)
To serve, slice cream cheese in half horizontally (use dental floss for clean cut) and separate pieces
Spread ⅓ cup tomato mixture onto 1 cream cheese half.
Top with second cream cheese half and spread with ⅓ cup tomato mixture on top.
Garnish with basil sprigs and serve with crackers.
Refrigerate or freeze remaining tomato mixture for future use
Tip: Tomato and cream cheese appetizer may be assembled in advance, wrapped and refrigerated until serving time.