MAKES 5 CUPS
INGREDIENTS
16 oz. cream cheese, softened
7 oz. carton crème fraîche
8.5 oz. jar julienne-cut sun-dried tomatoes in olive oil and herbs, drained, reserving 6 pieces
⅔ oz. fresh basil, snipped, reserving 1 tbsp.
1.75 oz. jarred pine nuts, toasted
½ cup finely chopped onion
4 oz. crumbled feta cheese
1 tbsp. minced garlic
2 (8 oz.) pkgs. La Panzanella Croccantini Sesame Flatbread

16 oz. cream cheese, softened 7 oz. carton crème fraîche 8 5 oz. jar julienne-cut sun-dried tomatoes in olive oil and herbs, drained, reserving 6 pieces 1 75 oz. jarred pine nuts, toasted 4 oz. crumbled feta cheese 1 tbsp minced garlic 2 (8 oz.) pkgs. La Panzanella Croccantini Sesame Flatbread

DIRECTIONS
In a large mixing bowl, combine cream cheese and crème fraîche with an electric mixer until smooth.
Stir in tomatoes, basil, pine nuts, onion, feta and garlic by hand until thoroughly combined.
Spoon into a serving bowl set in the center of a large platter; arrange flatbread around platter.
Garnish top of spread with reserved sun-dried tomatoes and basil.


Tasty Tips:

Spread can be made in advance and stored in the refrigerator, covered, for up to 3 days.
To toast pine nuts, place in a small sauté pan over medium heat; cook and stir until golden-brown (about 4 min.).