Sun-dried Tomato and Goat Cheese Spread

This spread for bruschetta or crackers is easy to whip up when unexpected company stops by. This recipe is lightly adapted from Niagara-on-the-Lake’s Wine Country Cooking School.

A and J King/


I was delighted when I found this recipe years ago in The Book of Latin American Cooking by Elisabeth Lambert Ortiz, as it is closest to the sangría we enjoyed throughout Spain.

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