Layered Sundried 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 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.

SUN-DRIED TOMATO SPREAD

Steps:

• In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD

Steps:

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