This simple and flavorful appetizer is a great dish to have at parties and gatherings. For a taste of the Mediterranean, prepare as directed, but substitute the chopped pitted kalamata olives for the ripe olives and oregano for the basil. 
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings
Nutritional Information
Ingredients
1/2 cup boiling water
1 pkg. (3 oz.) sun-dried tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sliced pitted ripe olives
1 clove garlic, peeled
1 Tbsp. chopped fresh basil leaves
48 RITZ Reduced Fat Crackers
Instructions
POUR boiling water over tomatoes in small bowl; let stand 10 min.
PLACE tomatoes with liquid in blender container; cover. Blend 30 sec. or tomatoes are until finely chopped. Add Neufchatel; cover. Blend well, using pulsing action. Add olives, garlic and basil; cover. Blend well. Spoon into bowl; cover.
REFRIGERATE at least 1 hour. Spoon about 1 tsp. of the tomato mixture onto each cracker just before serving.
by Tweets that mention Sun-Dried Tomato Crostini | Love My Philly -- Topsy.com, on December 10 2009 @ 11:38 am
[...] This post was mentioned on Twitter by Philly Cream Cheese, janderson/EastofEden. janderson/EastofEden said: RT @LoveMyPhilly: Simple and flavorful is vital for entertaining. In three words: Sun-Dried Tomato Crostini http://ow.ly/KFfQ [...]