Sun-dried tomato & orange spread

Instructions

• 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.