2 large heads of garlic
2 tsp olive oil
1 - 8 ounce softened cream cheese
3 ounces feta cheese, crumbled
1 Tbsp. chopped fresh tarragon leaves
1/2 cup sun dried tomatoes packed in oil, drained and chopped
1/2 cup walnuts, toasted and chopped
Assorted crackers or slices of baguette
Preheat oven to 450F
Cut off top quarter of garlic heads to expose cloves and arrange in the center of a piece of foil.
Drizzle with oil and completely enclose the garlic. Roast garlic in the middle of the oven at 45 minutes.
Carefully open the foil package and cool the garlic.
Gently squeeze out the pulp for each clove into a large bow and mash with a fork.
Add cream cheese and feta and stir. Then add oregano, tomatoes and walnut.
Chill, and then serve at room temperature with bread or crackers.
Oven "Sun- Dried" Tomatoes
Preheat oven to 300F
6 pounds plum tomatoes, halved lengthwise
1/4 cup fresh chopped oregano, or thyme
1 Tbsp. kosher salt
1 1/2 cups good olive oil
Slice Roma tomatoes in half lengthwise, top to bottom, and remove most of the seeds.
Place, cut side up on racks, sprinkle with herbs and salt and place racks on a baking sheet.
Bake until shrunken, about half dry, about 3 1/1 to 4 hours.
Allow tomatoes to cool completely. Transfer tomatoes to three 16 ounce jars and fill each with 1/2 cup olive oil or just to cover tomatoes.
Store jars in the refrigerator for up to 3 weeks
You can put these in just before you go to bed if you turn the oven lower to 200F