Crostini with Rondelay Spread
25 servings

1	pound cream cheese, softened
1/2	cup minced garlic
1/2	cup minced parsley
1/4	teaspoon salt, or more to taste
1/4	teaspoon fresh ground white pepper, or more to taste
3	each baguettes, thinly sliced
3	pounds butter
1-2	cup olive oil
 
Combine cream cheese, half of minced garlic, and parsley in a food processor, 
process to a smooth puree.  Cover and chill for 4-96 hours.  Heat about 1/4 
of the butter and all of olive oil in a sauté pan, over a medium-low heat.  
Add remaining half of garlic; heat and stir for 4-5 minutes, until well 
softened without coloring.  Add remaining butter and heat until melted, 
remove from heat.  Brush baguette slices with butter/garlic mixture.  Place 
onto a shallow baking pan or sheet.  Bake @ 325 degrees for 8-10 minutes, 
until crisp and golden.  Remove from oven and cool.  Drain briefly on a paper 
towel.  Serve spread slightly chilled, with crostini to the side. 

Nutrition Facts
Amount Per Serving: Calories 565 - Calories from Fat 534
Percent Total Calories From: Fat 95%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 33g, 
Cholesterol 139mg, Sodium 555mg, Total Carbohydrate 5g, Dietary Fiber 0g, 
Sugars 0g, Protein 3g, Vitamin A 2020 units, Vitamin C 2 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.