TOMATO & CHEESE CANAPéS
They're simplicity itself-but these tomato-topped canapés pack a lot of flavor into each bite, thanks to slices of sharp cheddar.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut cheese slices diagonally in half.
- Top crackers with basil, cheese and tomatoes.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 3 g
CHEESE AND SUN-DRIED TOMATO CANAPéS
Bread layered with tomato spread and sprinkled with cheese, bacon and parsley gives you delicious baked appetizers - perfect for a party.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
- Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 55, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 160 mg
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Goat Cheese and Sun Dried Tomato Crostini Recipe Type : Appetizer Author: Jessica from www.stuckonsweet.com Prep time: 5 mins Cook time: 7 mins Total time: 12 mins
Provided by Jessica from www.stuckonsweet.com
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
- Drizzle olive oil on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
- Add goat cheese to a bowl and warm in microwave for 15 seconds, stir then spread goat on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.
- To make balsamic glaze, pour ½ - 1 cup (depends on much you want to make) unto a sauce pan and place over medium heat. Bring to a simmer and turn to low and simmer until thickened. Watch carefully so it doesn't burn!
FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
- Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
- Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
- Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.
5-MINUTE SUN-DRIED TOMATO CREAM CHEESE SPREAD
Last-minute guests? No problem for you, ninja hostess. Sun-dried tomato spread and cream cheese make a luscious cracker topper.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 2
Steps:
- Place cream cheese on plate.
- Top with pesto.
Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 2 g
20 EASY CANAPE RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a canape recipe in 30 minutes or less!
Nutrition Facts :
CREAM CHEESE CANAPES
Cream cheese, sundried tomatoes and rye bread make these tasty little canapes that can be frozen so that you're ready for unexpected company.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 90 serving(s)
Number Of Ingredients 9
Steps:
- Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
- Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
- Bake, frozen, at 375ºF for 10 minutes. Serve hot.
BAREFOOT CONTESSA SUN-DRIED TOMATO DIP
This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.
Categories Appetizers
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
- *It is important that the cream cheese be room temperature so there are no lumps.
Nutrition Facts : Calories 187, Fat 19 g, Carbohydrate 2 g, Protein 2 g, SaturatedFat 7 g, Sugar 1 g, Fiber 0 g, Sodium 170 mg, Cholesterol 35 mg
SUN DRIED TOMATO SPREAD
An easy sun-dried tomato spread that comes together quickly in a food processor, featuring sun-dried tomatoes, bacon, and fresh thyme.
Provided by Kelly Anthony
Categories Appetizer
Time 16m
Number Of Ingredients 9
Steps:
- Allow a large skillet to come to temperature over medium-high heat. Add the bacon and cook for about 8 minutes (or until crispy), stirring often. Transfer to a plate lined with paper towels and set aside to cool.
- Add the cream cheese, mayonnaise, butter, pepper, and salt to the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the sun-dried tomatoes, garlic, thyme, and half of the cooked bacon and process once more.
- Transfer the spread to a bowl, and stir in the remaining bacon. Serve and enjoy.
Nutrition Facts : Calories 190 kcal, Carbohydrate 1 g, Protein 3 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 218 mg, ServingSize 1 serving
SUN-DRIED TOMATO CREAM CHEESE
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes 1/2 cup spread
Number Of Ingredients 2
Steps:
- Combine all ingredients and stir together.
Nutrition Facts : Calories 86 g, Fat 8 g, Protein 3 g
CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES
Categories Condiment/Spread Cheese Dairy Olive Tomato Appetizer Cocktail Party Super Bowl Low Carb Quick & Easy Cream Cheese Shower Party Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
- Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD
Provided by Martha
Time 5m
Number Of Ingredients 3
Steps:
- Mix all three ingredients by hand and serve as a topping to toasted bagels.
SUN-DRIED TOMATO AND GOAT CHEESE PATE
Make and share this Sun-Dried Tomato and Goat Cheese Pate recipe from Food.com.
Provided by Abby Girl
Categories High Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place two thrids of the tomatoes and the goat cheese in a food processor and blend until almost smooth.
- Add remaining tomatoes and blend to break them up, but allow them to remain textured.
- Transfer to a bowl and stir in the nuts.
- To serve, sprinle with fresh basil on top of the pate and serve with a baguette.
Nutrition Facts : Calories 314.4, Fat 26.4, SaturatedFat 12.7, Cholesterol 44.8, Sodium 348.6, Carbohydrate 7.7, Fiber 2.1, Sugar 1.8, Protein 14.1
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4.5/5 (2)Total Time 15 minsEstimated Reading Time 3 mins
- First, make the whipped feta. Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and turn on the food processor. With the food processor running, slowly add the olive oil in a steady stream through the tube. Turn off the food processor.
- Place a dollop of whipped feta in the center of each cucumber slice. Top with sun-dried tomatoes and fresh basil. Serve.
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5/5 (5)Total Time 55 minsCategory AppetizerCalories 34 per serving
- Preheat oven to 425F (218C). Cut end off each head of garlic, the pointy side, not the root side. This will expose the garlic cloves. Set each head of garlic in a square of foil (enough to fully wrap each head in). Spoon 1 tsp of olive oil over each head of garlic. Wrap each head loosely making sure the foil is closed. Roast for 35 minutes.
- While the garlic is roasting, using a large knife, cut the pita bread into 32 little wedges. Brush each wedge with olive oil. Bake during the last 8 minutes of roast time with the garlic. The pitas will crisp up after being removed from the oven. Allow them to cool.
- Peel the garlic cloves out of their skins, gently. This is often messy as the garlic is very soft. Just do your best to remove all the skins.
- At this point, the appetizer can be assembled with each component placed separately on a serving platter. Spoon room temperature goat cheese into a small serving dish and place the pitas, sun dried tomatoes, garlic cloves, thinly sliced basil, kalamata and tomatoes separately on to a serving dish. Severing this way allows for the pitas to be served warm and individual canapés assembled by guests. I find this arrangement agreeable if sharing with a few others. If sharing with a larger group, press on!
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- Trim the ends off of the cucumber. Peel the cucumber in alternating stripes, if desired. Slice the cucumber into 1/2 inch slices. (One large seedless cucumber should yield about 18-20 slices). Set aside.
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