Appetizer Tomato Cheese Bread Food
CRISPY GOAT CHEESE APPETIZERS
Want an amazing party starter? Coat slices of goat cheese with seasoned bread crumbs, fry them until golden-brown and top them off with tomato, basil, vinegar and pine nuts. -Julia TenHoeve, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Freeze cheese for 15 minutes. Unwrap and cut into 1/4-in. slices., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, thyme, garlic powder and salt. Dip cheese slices in the flour, eggs, then bread crumb mixture., In an electric skillet, heat oil to 375°. Fry cheese slices, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., Garnish each appetizer with a tomato half and basil leaf. Drizzle with vinegar; top with pine nuts. Serve warm.
Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
APPETIZER TOMATO CHEESE BREAD
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters, but I don't hear any complaints when I make this bread! -Penney Kester, Springville, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside. , In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly 10-12 times. Pat into a greased 13x9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika. , Bake for 25 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 209 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 521mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
MOZZARELLA AND TOMATO APPETIZER TRAY
I had to make something for a work function, so I created this simple platter of mozzarella and tomato slices topped with roasted red peppers and an herb mixture. Serve chilled with toothpicks or bread slices. Omit the capers or add black olives as desired.
Provided by MOLSON7
Categories Appetizers and Snacks Vegetable
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
- On a serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with crushed red pepper and serving.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 4.2 g, Cholesterol 36.3 mg, Fat 19.3 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 7.2 g, Sodium 720.7 mg, Sugar 1.5 g
TOMATO, CHEESE AND AVOCADO CROSTINI
Seeking a delightfully different appetizer recipe? Go ahead and try our recipe for Tomato, Cheese and Avocado Crostini. With PHILADELPHIA Cream Cheese Spread, grape tomatoes, avocado and more atop French bread, this tomato, cheese and avocado crostini recipe makes a wonderful fuss-free appetizer!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 40m
Yield 8 servings, 2 crostini each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Place bread slices in single layer on baking sheet. Bake 12 min. or until edges are golden brown, turning after 7 min. Cool.
- Toss avocados with lime juice.
- Spread cream cheese spread onto toast slices, adding about 1-1/2 tsp. cream cheese mixture to each toast slice.
- Top with tomatoes, avocados and cilantro; sprinkle with chili powder.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHEESE AND SUN-DRIED TOMATO ON COCKTAIL RYE BREAD
I had a few slices of cocktail rye bread left over so I threw this together. Make it as hot or as mild as you like. I forgot to take a picture of the one I made it looked so good I ate it! I made these again this time taking a picture however I used "Rug Roggebrood" snack squares (see photo) this is a very heavy almost black dense bread - the squares however want to fall apart and the flavor of the bread is too heavy it takes over the cheese and sun dried tomatoes flavor. I recommend that you stick to the light pumpernickel or even flattened 9 grain bread. I made these single layer and that works as well.
Provided by Bergy
Categories Cheese
Time 27m
Yield 24-36 Appetizers
Number Of Ingredients 5
Steps:
- Butter the outside of 12 rye bread pieces and lay them buttered side down on a cookie sheet (I line the cookie sheet with"Release" foil).
- Butter the top side of each piece of bread and sprinkle the cheese on the bread (use only half the cheese).
- Put 1/2 tsp of chopped sun dried tomato on the cheese Butter both sides of the remaining 12 slices and place on top of the tomato layer, sprinkle with remaining cheese, sprinkle with chili pepper flakes Press down a bit Broil until the cheese has melted and is all bubbly.
- The bottoms should be golden I like to cut them into 3 pieces but you can leave them large or cut into 2 pieces.
Nutrition Facts : Calories 67, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.4, Sodium 114.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.3, Protein 3
AVOCADO, TOMATO & FETA CHEESE APPETIZER
This came in the mail from a Ralphs Grocery Store flyer. My whole family loved it. I didn't have cumin, so I used coriander and it was great. I served this with "Sesame Thin" crackers from Trader Joes and "Just Chips" from Just Off Melrose.
Provided by Jacquie
Categories Cheese
Time 20m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- Combine the avocados, tomatoes and onion in a bowl. Mix gently. Stir in cilantro. Add feta cheese, olive oil, vinegar, cumin and salt and mix until combined. Chill covered in the refrigerator. Serve with warm pita wedges, tortilla chips or crostini. Refrigerate leftovers.
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Oct 24, 2020 - I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters, but I don't hear any complaints when I make this bread…
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