I bet Boursin would be pretty tasty too. Choose whichever flavor you think appeals, perhaps even the cracked black pepper? Or perhaps Rondele or Alouette? The Alouette comes in a creme de Brie that would be luscious. Oh man, now I'm hungry for this.
Boursin is a such a great idea! I need to find more ways to use Boursin as an ingredient. I buy the "three-for's" at Costco so I always seem to have more on hand than I need, especially the black pepper variety. Using it in a pasta dish like this dish with sun-dried tomato and capers would work well. Thanks for suggesting this, Lori!! ;o)
Put that black pepper version on a roast beef sandwich, or a humble burger, sometime. It makes for a fine quiche, too. And if you make it into a creamy sauce, I believe even shoe leather would taste good. :)
I'd try substituting feta! The sauce wouldn't be as creamy, but the feta's sharpness would work well to tone down the sweetness of the sun-dried tomatoes. ;o)
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