PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 18 pinwheels
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.
- Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.
BAKED SUN-DRIED TOMATO AND PESTO CREAM CHEESE DIP
Make this creamy Baked Sun-Dried Tomato and Pesto Dip when you need a show-stopping appetizer! A decadent base of cream cheese and sour cream pairs irresistibly well with fresh basil pesto and the subtle sweetness of sun-dried tomatoes. Serve this dip with a warm baguette for a crowd-pleasing, easy-to-make, 30-minute appetizer dip!
Provided by Becca Mills
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
- In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
- Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
- Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.
Nutrition Facts : ServingSize 4 TBSP, Calories 256 kcal, Sugar 6 g, Sodium 409 mg, Fat 22 g, SaturatedFat 11 g, Carbohydrate 8 g, Fiber 1 g, Protein 8 g, Cholesterol 55 mg, UnsaturatedFat 6 g
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
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- Preheat the oven to 430 F. Drizzle or brush baguette slices with 1 tablespoon of olive oil, place on a parchment lined baking dish and toast in the oven for 7 minutes.
- In a bowl of food processor blend together 1 cup of Basil, 2 cloves of garlic, 1/2 cup of Parmesan cheese, 1/4 cup of Pine nuts, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. While machine is still running, slowly pour in olive oil and lemon juice. You might need anywhere from 1/2 cup to 1/3 of a cup of olive oil.
- Heat 1 tablespoon of olive oil in a large skillet and on a medium heat. Arrange zucchini rounds in one layer, sprinkle with salt and pepper and cook for 2-3 minutes until zucchini start to brown at the bottom. Flip and cook for another 1-2 minutes. With a slotted spoon transfer zucchini on a paper towel lined plate.
- Spread 1 tablespoon of cream cheese on each baguette slice. Top with sun-dried tomato. Spread 1 or 1 1/2 tablespoons of Pesto sauce on top of sun-dried tomato and top with zucchini slice. Enjoy!
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