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Garlic Herb Spread

1 Head garlic
4 Sun-dried tomatoes; not packed in oil
1 c Nonfat yogurt cheese; (strained yogurt)
1/2 ts Maple syrup
2 tb Fresh basil; chopped
1/2 ts Red pepper flakes
1/4 ts Sea salt; freshly ground
Loaf of Italian bread; sliced; optional

Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.

Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.

Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.

If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.

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