1 cup salsa
1 cup salsa
1 cup peeled and diced red kidney beans
1 1/2 cups sliced fresh mushrooms
1 cup crushed pineapple, juice reserved
1 1/2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
6 ounces cream cheese, softened
In a blender or food processor, blend salsa, beans, mushrooms, pineapple and ginger. Transfer to well-floured bowls. Fold in thyme, rosemary, thyme, rosemary and pineapple.
Spread cream cheese into creased casserole. Place bottom of 8 inch square pan in ovenproof dish or broiler pan. Remove top of pan and toast in preheated oven for 5 to 6 minutes, or until golden brown and bubbly. Spoon pineapple filling into center of pan.
Arrange crushed pineapple in pan, extending edges to enclose vanilla filling. Refrigerate remaining filling and serve. Garnish with cream cheese.