SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SUN-DRIED TOMATO GOAT CHEESE EMPANADAS
I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. -Lynn Scully, Rancho Santa Fe, California
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
GOAT CHEESE BALSAMIC SUN DRIED TOMATO DIP
A tangy topping of basil and sun-dried tomatoes pairs nicely with the goat cheese. I have made this appetizer several times and it's always a crowd pleaser. Choose a bowl that's shallow and wide enough so the cheese mixture is about 1 inch thick. I doubled the topping once but it was too much. You could increase the topping by 1/2 for those that love the tangy flavour. This can be made ahead; cover and refrigerate cheese and sun-dried tomato mixture separately for up to 1 day. Bring to room temperature before serving. Serve this with sliced baguette, water crackers or spear of endive. This recipe was a runner up in a Tabi Classic Recipe Contest submitted by Christine Dewar published by Canadian Living.
Provided by heather in Ont
Categories < 30 Mins
Time 20m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
- In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
- Stir basil into sun-dried tomato mixture; spread over cheese.
Nutrition Facts : Calories 1276.9, Fat 113.8, SaturatedFat 59, Cholesterol 239.6, Sodium 1730, Carbohydrate 27.4, Fiber 3, Sugar 16.5, Protein 41.6
SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS
Steps:
- Special equipment: 20 small skewers or cocktail toothpicks
- Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
- Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
- Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
- Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.
GOAT CHEESE AND SUN-DRIED TOMATO TARTINES
Categories Tomato Appetizer Bake Cocktail Party Quick & Easy Goat Cheese Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 hors d'oeuvres servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
- Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
- Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
- Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.
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