Sundried Tomato Yogurt Cheese

This is an amazing appetizer, best served on fine crackers

1 quart lo-fat yogurt
1 large head of garlic
olive oil
3/4 cups of sundried tomatoes
1 bunch of basil, chopped

Hang the yogurt in a cheesecloth bag overnight or until all the liquid has drained and the yogurt has the consistency of a cheese.
Slice off the tops and the garlic head and drizzle with olive oil.
Roast the head of garlic at 350 degrees for ~30
minutes. The garlic should be mushy.
Add the garlic to the basil and tomatoes.
Line a bowl, which serves as a mold, with the pesto mixture and allow to sit overnight.
Turn out of mold to serve.

Recipe Summary:
Yield: 1+ pt of cheese
Prep Time: 20 minutes
Cook Time: 30 minutes

Other recipes by Backyard Garden Oasis B&B:
Strawberry-rhubarb Jam
Vegetable Frittata
Apple Or Pear Crisp
Fresh Garden Salsa
Christmas Morning Coffeecake
Peach Cobbler
Stuffed Grape Leaves
Banana Nut Bread
Barbecued Ribs
Lemon and Tarragon Chicken
Garden Omelette
Poached Salmon

Recipe Provided By:
Backyard Garden Oasis B&B
Middletown, CA

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