Sundried tomato & thyme spread with toasted pine nuts and cranberries

This appetizer is a real crowd pleaser and leaves everyone guessing the ingredients with each bite. I found this combination of rare ingredients creates the perfect blend of tangy, salty, sweet and savory. I serve this with crackers but I bet it would be just as delicious tossed in warm pasta with grilled salmon or chicken. Imagine all of the welcoming flavors of Thanksgiving in a cracker spread. YUM!

RECIPE TUNES. (because everything is always better with music)
You and Me by Shallou • Lost One by Great Big Planes • Unforgettable by Nvdes

INGREDIENTS:

• 1 jar of sundried tomatoes in oil. (You will use 3 TBSP of this after you purée it.)
• 4-5oz. of unsalted pine nuts. (4 TBSP of these toasted and crumbed will be used.)
• 2 TBSP 3 cheese-blend (asiago, romano, parmesan)
• 1-2 TBSP dried cranberries finely chopped
• 1/2 tsp cumin
• 2 tsp rice wine vinegar
• 1 Package/bunch of fresh thyme (remove the tiny leaves from the stems into a bowl. It seems like a tedious task but the flavor is so worthwhile.) See photos below for reference of package and leaves taken off the stem. 

LET’S COOK!

1. Toast your pinenuts until they are golden brown. (About 3 min in a hot toaster or under broiler.) Keep an eye on them so they don’t burn. They are way too expensive to waste, haha! Let them cool.
2. Using any food processor you have crumb the pinenuts and place aside in a small bowl.
3. Using your food processor purée the sundried tomatoes. Place the puréed tomatoes aside in a small bowl.
4. Take all the tiny thyme leaves off their stems. Tedious, yes, I know but the more fresh thyme you have the better, It truly makes this appetizer so special. (Put on some music, pour a glass of wine and shuck some thyme!)
5. In a large bowl mix everything:
   • 3 TBSP of your sundried tomato purée.
   • 4 TBSP of your crumbed pinenuts (You can store the extra in your freezer.)
   • 2 TBSP 3 cheese blend
   • 1 TBSP finely chopped cranberries
   • 1/2 tsp cumin
   • 2 tsp rice wine vinegar
   • all of the thyme leaves
6. Mix everything together well and then taste. (If you feel there is too much sweetness from the cranberries you can add more cheese blend for extra saltiness. Too salty, add more cranberry and/or more crumbed pinenuts.)
7. Serve with crackers, toasted bread, or however you like. (I usually serve this with Wheat Thins as seen in the main photo above.)

ENJOY!

INGREDIENT VISUALS