Layered Sun Dried Tomato And Artichoke Spread Food

LAYERED SUNDRIED TOMATO AND ARTICHOKE SPREAD

Steps:

• Cut cream cheese horizontally into 3 slices using dental floss. (Make sure it is not flavored floss and I found it easiest to place the cream cheese on it's side to do this. Then I finished each slice with my santoku knife)
• Place 1 slice on a large sheet of plastic wrap: top with tomatoes and second slice of cream cheese.
• Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cream cheese slice.
• Wrap with plastic wrap and refrigerate for 1 hour.
• Before serving, top with nuts and parsley. Press lightly into cream cheese to secure. Serve with assorted crackers.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD

Steps:

• Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
• Combine artichokes and pesto; spoon over second cream cheese layer.
• Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.

ARTICHOKE & SUN DRIED TOMATO DIP

Steps:

• If your sun dried tomatoes are not already sliced into small pieces, julienne them.
• Rinse & drain your artichoke hearts.
• Remove any hard pieces from the artichoke hearts & dice them.
• Add all ingredients in a large bowl and mix well.
• Place mixture into a large glass or ceramic dish and bake at 350 F for 20 minutes or until bubbling on the sides. Then broil on high until the top is lightly browned.
• You may serve this as a dip on rye toast points while it is hot or allow to cool and refrigerate until cold and spread it on plain crackers.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

Steps:

• Stir together all of the ingredients.
• Spoon into a 9- inch pie plate.
• Bake for 25 minutes at 350 degrees.
• Serve hot with your favorite crackers.

ARTICHOKE & SUN-DRIED TOMATO LASAGNA

Steps:

• Preheat the oven to 400 degrees.
• Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water.
• To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes.
• Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Béchamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary.
• Htydrate the sun dried tomatoes in hot water.
• Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish.
• To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces.
• Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Béchamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.).
• Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD

Steps:

• Mix everything together in food processor.
• Use as desired.

LAYERED SUN-DRIED TOMATO AND BASIL SPREAD

Steps:

• Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
• Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
• Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
• Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
• Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
• Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.