This spread makes the perfect topping for a toasted Neighbor's Mill Bakery & Café Springfield Sourdough slice. Clayton suggests topping it all off with some roasted veggies, micro greens and fresh chèvre for brunch. Or, you can serve it as a dip at your next gathering alongside roasted cauliflower and crackers.
Recipe by John Clayton, Executive Chef at the Walnut Street Inn
• 8 ounces cream cheese
• 1/3 cup Terrell Creek Farm Chèvre
• 3 tablespoons pine nuts
• 1/2 cup marinated sun-dried tomatoes*
• 1 garlic clove
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• Salt to taste
Combine all in a food processor until it reaches the desired consistency.
*Chef's note on marinated sun-dried tomatoes: For the marinated sun-dried tomatoes, you can either soak dried tomatoes in olive oil, salt, pepper, garlic powder and sugar, or you can buy the pre-marinated jars.