French Bread With Goat Cheese And Sun Dried Tomato Spread Food

FRENCH BREAD WITH GOAT CHEESE AND SUN-DRIED TOMATO SPREAD

Steps:

• Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Sprinkle cheese with thyme and walnuts. Serve with bread.

FRENCH BREAD WITH GOAT CHEESE AND SUN-DRIED TOMATO SPREAD

Steps:

• A perfect partner to salad. Accompany with a platter of celery sticks and radishes with their tops attached. Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. 8 Servings Bon App?tit July 1992 Posted to recipelu-digest by Sandy on Feb 23, 1998

SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)

Steps:

• Line an 8 x 4 loaf pan with plastic wrap.
• Process the first five ingredients in a food processor until smooth.
• Spread one-third of the cheese mixture in the lined pan.
• Top with the pesto.
• Spread one-third of the cheese mixture over pesto.
• Spread the chopped, drained sun dried tomatoes next.
• Top with the remaining cheese mixture.
• Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
• Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
• Serve with french bread slices (or crackers).

TOMATO-GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER

Steps:

• 1. chop (crumble) goat cheese on serving dish.
• 2. cover cheese with chopped basil.
• 3. sprinkle basil with olive oil.
• 4. add chopped tomatoes.
• 5. cover with pine nuts.
• 6. sprinkle with vinegar.

SUN DRIED TOMATO AND CHEESE SPREAD

Steps:

• Combine in food processor, and chill several hours to let flavors blend.

WARM GOAT CHEESE AND SUN-DRIED TOMATO SALAD

Steps:

• Dressing:.
• Mix together mustard, lemon juice, and vinegar.
• Salt and pepper to taste.
• Whisk in olive oil slowly, allowing dressing to thicken.
• Add garlic and mix well.
• Let stand for 30 minutes.
• Salad:.
• Pre-heat broiler.
• Mix all greens and salad leaves in salad bowl.
• Add onion, sun-dried tomatoes, and dressing, and toss well.
• Place on individual plates.
• Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color.
• Place goat cheese slices on top of individual salads, and serve while warm.