1/2 C. salted shelled pistachios or slivered blanched almonds
1 container (6-1/2 oz.) garlic & herb cheese spread
Half-and-half
Heat oven to 350°F. Spread nuts in single layer in baking pan. Bake in
350°F oven about 5 minutes for pistachios or 8 minutes for almonds or
until lightly toasted; cool slightly. Coarsely chop.
Combine cheese spread and nuts. Stir in enough half-and- half to thin to
spreading consistency.
Makes 1 cup.
Beef Tenderloin Sandwiches
1 center-cut beef tenderloin roast (2 to 3 lbs.), not tied
1/3 C. sun-dried tomato spread
2 T. finely chopped parsley
Assorted breads and rolls
Nutty Herb-Cheese Spread
Caramelized Onion Relish
Heat oven to 425°F. Make horizontal cut through center of beef roast, parallel
to surface of meat. Cut to, but not through, opposite side. Open meat so it lies
flat.
Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat.
Fold other 1/2 of meat over to form original shape of roast. Tie at 1-1/2 to
2-inch intervals with kitchen twine; trim off excess twine.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in sun-dried tomato
filling. Roast in 425°F oven 35 to 40 minutes for medium rare.
Remove roast when meat thermometer registers 135°F. Transfer roast to carving
board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will
continue to rise about 10°F to reach 145°F for medium rare.) Refrigerate roast
for several hours or until chilled. If desired, roast can be wrapped tightly in
aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick
slices.
Assemble sandwiches as desired with breads, spread and relish.
Makes 30 to 35 appetizer servings.
Caramelized Onion Relish
2 T. olive oil
4 C. (about 3 medium) thinly sliced onions (1/8 inch thick)
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
1 T. packed brown sugar
1 T. balsamic vinegar
Heat oil in large nonstick skillet over medium heat until hot. Add onions,
garlic, salt and pepper; cook 30 minutes, stirring occasionally. Stir in brown
sugar and vinegar; cook and stir until liquid has evaporated.
