Another great Chevre appetizer spread!

I may be the only person who did not know that fresh basil can be frozen for later use in pesto and dressings! And here is a great example, perfect for summer or winter. And since we have a lot of basil getting ready to be fully ripe, we are ready with the raw materials:)

Roasted Tomato, Basil, and Goat Cheese Spread
(Makes about 2 cups of spread, recipe inspired by Walnut-Basil Cheese Spread inSouthern Living Christmas Cookbook)

1/2 cup slow roasted tomatoes (or use 1/2 cup sun-dried tomatoes)
1/4 cup frozen basil, thawed (or use about 1/3 cup basil pesto)
6 oz. goat cheese
1/2 cup cottage cheese
whole grain crackers, for serving

Put tomatoes and basil in bowl of immersion blender or food processor and pulse about 5 times, until tomatoes are chopped and mixture is well combined. (For sun-dried tomatoes, I would microwave them with a bit of hot water to soften, then put in processor bowl and pulse the tomatoes a few times before adding the basil.) Remove tomato/basil mixture to a bowl.

Put cottage cheese in processor bowl and pulse until mixture is blended. Then crumble in goat cheese and pulse until cheeses are blended together. Put cheese mixture in the bowl with tomato/basil mixture and gently combine. Chill mixture for a few hours before serving. Serve with whole grain crackers, French bread, or whole wheat pita bread.

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