1 c. butter, at room temperature
1 c. cream cheese
1 c. grated Parmesan or Romano cheese
1/2 c. packed sundried tomatoes, drained
2 tbsp. oil from tomato jar (oil packing)

Beat butter and cheeses until smoothly blended. Add tomatoes and oil and continue to blend until mixture is pureed. Place pate into mold. Cover and chill for 20 to 30 minutes or until firm enough to mold. The pate can be frozen for several weeks at this point. To serve, mount pate on platter and arrange additional tomato strips around pate. Spread on crackers. We recommend Bremner wafers.