Summary

Ingredients

• 1 tomato (s)
• 1 clove garlic
• 1 bunch basil
• 200 g double cream cheese
• 4 tomato (s), dried in oil
• 2 teaspoons tomato paste
• 1 tablespoon pine nuts
• olive oil
• salt and pepper

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Instructions

1. Cut the tomato into slices, chop the garlic.
2. Roast the pine nuts in a pan until golden yellow, remove and set aside. Heat some oil in the pan and fry the tomato slices with the garlic on both sides for about 2 minutes, then puree with a hand blender (in a suitable container).
3. Cut the sun-dried tomatoes into small pieces, chop the basil.
4. Gradually stir the mashed tomatoes, sun-dried tomatoes, tomato paste and basil into the cream cheese. If it is too runny, use a little more tomato paste; if it is too firm, use a little more of the pureed tomato. Season with salt and pepper and garnish with pine nuts and a few leaves of basil.