Grits With Sun Dried Tomato Pesto And Goat Cheese Food

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F
• Generously butter 8x8x2-inch glass baking dish.
• Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
• Gradually whisk in grits and return mixture to boil, whisking occasionally.
• Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes.
• Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally.
• Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer.
• Stir in tomatoes and thyme.
• Season to taste with salt and pepper.
• Pour into prepared dish.
• Sprinkle goat cheese over.
• Bake until cheese softens, about 15 minutes.
• Garnish with chives, if desired, and serve immediately.

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO SPREAD

Steps:

• With an electric mixer, combine cream cheese and goat cheese until smooth. Season with salt and pepper to taste. Spread onto the bottom of a serving plate.
• Spread the pesto sauce on top of the cheese layer.
• Sprinkle sun-dried tomatoes and pine nuts over pesto.
• Shave strips of parmesan or romano cheese over top.
• Drizzle lemon juice and oil over top of spread.
• Garnish with basil.
• Serve with crackers or toasted baguette/crostini.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.