Baked Cream Cheese Appetizer Recipe

From Dorothy McNett's Recipe Book.

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Baked Cream Cheese Appetizer

From Dorothy McNett's recipes at

1 8 oz. pkg. cream cheese
3 - 4 cloves garlic, slivered
1-2 tablespoons extra-virgin olive oil
1 -2 fresh red-ripe tomatoes, diced
pinches of sea salt
(Or, instead of the garlic tomato sauce, use B&R Apricot and Red Pepper Topping or other flavorful ready-made sauce such as Celery Salsa.)
small slices of bread, or toasts, or chips or crackers....

Unwrap and place cheese on heat-proof glass or ceramic dish. Bake in preheated 325 degree oven for 30 - 35 minutes. The cheese will not melt, it will turn a little brown.
In meantime, in a small saute pan cook the garlic in the oil for 1-2 minutes. Add the tomatoes. Stir gently. Serve over the baked cheese, sprinkle with small amounts of sea salt as desired. Provide crackers and a spreader.
If using a ready-made dressing or dip, simply drizzle over the top and serve!

Recipe created 1996-07-25.

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