Sundried Tomatoes, Olives and Pesto Sauce with Cheese Pâté
Cream Cheese with Herbs | Low Fat Cream Cheese | Regular Cream Cheese
1. Toast the bread
2. Place the sundried tomatoes chopped in a casserole, together with the honey and wine. Simmer, remove from heat, cover them and let cool.
3. Once cooled change it to a bowl, add the cream cheese, the chopped olives and blend them. Let the batter stand for two hours in the refrigerator.
4. Spread the bread with the pâté and spoon the pesto sauce over the top.