| 1/2 cup Moulins Mahjoub sundried tomatoes, chopped finely |
| 1/4 cup minced flat leaf parsley |
| 2 cloves minced garlic |
| 2 Tlbs. minced fresh basil |
| 2 Tlbs. whole milk |
| 3 Tlbs. toasted pine nuts (We actually do this in the crepe pan, shaking it for a couple of minutes over medium heat.) |
| 3/4 cup Mascarpone Cheese at room temperature |
| |
|
1) In a medium mixing bowl,combine the cheese and milk.
2) Add all other ingredients and mix until well combined. Set aside. |