Sun-dried tomato & orange spread

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5 min


1 cup (250 mL), for 30 toasts

* PLUS Baking Time: 4 minutes


  • 1 baguette
  • 250-g containers spreadable cream cheese
  • 8 oil-packed sun-dried tomatoes
  • 1 orange
  • 1 thin green onion


  • Preheat oven to 500F (260C). Slice baguette into 1/2-inch- (1-cm-) thick rounds. Arrange in a single layer on a rimmed baking sheet. Toast in centre of preheated oven 2 minutes. Turn over and continue baking until rounds are crispy and edges start to brown, about 2 more minutes. Remove to a rack. Toasts are wonderful warm or at room temperature. Or cool completely and store, covered, in an airtight container.
  • While baguette is toasting, scrape cream cheese into a medium-size bowl. Drain, then finely chop sun-dried tomatoes. Finely grate 2 tsp (10 mL) peel from orange. Finely chop green onion. Add all to cheese. Work in with a fork.
  • Scrape cheese mixture into a container. Use as soon as it’s made or cover and refrigerate up to 3 days. For easy spreading, bring to room temperature first. Spread on toasts or use as dip for veggies. Top with more finely chopped green onion, if you like.

Nutrition (per serving)

  • Calories
  • 50,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 5.2 g,
  • Fat
  • 2.8 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 85 mg.

A snap to prepare, you can make this spread a day or two ahead. It’s great on toasted baguette slices or serve as a dip for veggies.

Packed To Go

Store baguette slices in an airtight container. Keep spread in a plastic container with a tight-fitting lid.