Appetizers With Sun Dried Tomatoes Food

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS

Super Simple Sun-Dried Tomato Appetizers image

I tried a sample of this at Costco and it was so good, I bought a huge jar of the tomatoes just so I could repeat this at home. I am almost embarrassed to share this, as it is so incredibly simple, but they were so good. I am guessing on the amounts.

Provided by HeatherFeather

Categories Cheese

Time 15m

Yield 40 serving(s)

Number Of Ingredients 5

Ingredients

40 butter flavored crackers (such as Ritz)
1 (8 ounce) package cream cheese or 1 (8 ounce) package neufchatel cheese, at room temperature
1 (16 ounce) jar marinated sun-dried tomatoes packed in oil (the kind I tried had Italian seasonings in the oil already)
1 tablespoon italian seasoning (optional)
1/2 cup fresh basil leaf, shredded, garnish (optional)

Steps:

NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
Drain off the oil from your tomatoes.
Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
Place onto a platter and garnish with strips of fresh basil leaves, if desired.
Serve immediately.
(You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).

Nutrition Facts : Calories 64, Fat 4.6, SaturatedFat 1.6, Cholesterol 6.2, Sodium 80.8, Carbohydrate 5.2, Fiber 0.7, Sugar 0.1, Protein 1.3

RISOTTO APPETIZERS WITH SUN-DRIED TOMATOES AND PARMESAN

Risotto Appetizers With Sun-Dried Tomatoes and Parmesan image

Make and share this Risotto Appetizers With Sun-Dried Tomatoes and Parmesan recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 1h15m

Yield 40 appetizers

Number Of Ingredients 14

Ingredients

1 ounce butter
1 garlic clove, crushed
9 ounces risotto rice
1 1/2 pints vegetable stock
1/3 cup single cream
2 ounces parmesan cheese, grated
fresh basil leaf
3 ounces sun-dried tomatoes
4 1/2 ounces mozzarella cheese, diced
2 eggs, lightly beaten
12 ounces fresh white breadcrumbs
vegetable oil, for frying
sea salt
fresh ground black pepper

Steps:

Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.

Nutrition Facts : Calories 64.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 17.2, Sodium 152.9, Carbohydrate 7.6, Fiber 0.5, Sugar 1.2, Protein 2.7

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