PESTO AND SUN-DRIED TOMATO BAGEL MELTS
Six ingredients and 20 minutes is all you need to have these open-face pesto and tomato bagel sandwiches ready for a meatless lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°. Place bagels, cut sides up, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Spread 2 teaspoons pesto over each bagel half. Sprinkle with tomatoes, nuts and cheeses.
- Bake 6 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 13 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 14 g, ServingSize 1 Open-face Sandwich, Sodium 500 mg
SUN-DRIED TOMATO BAGELS
At work, we had these delicious sun-dried tomato bagels, but they're really too expensive to eat every morning and I didn't know what was going into them. Since I was gifted with a breadmaker many years ago, I knew it was time to try making them on my own. Here's the result, and I hope you enjoy them as much as I do. Also, if sun-dried tomatoes aren't your thing, you can replace them with about a quarter cup of your personal favorite ingredient: You can do almost anything, just by changing the type of oil/shortening and the flavor ingredient. Berry bagel? 1/4 + cup (blue /rasp/straw)berries and 2 tbsp butter (instead of olive oil). Garlic? Keep the olive oil or substitute garlic infused and drop a head's worth of peeled cloves into the mix. Want the garlic more whole in the end result? Drop them in during the last stir sequence (or, if by hand, when you've almost completed kneading). Egg bagel, toss in yolks. Herb bagel? Rosemary, thyme, perhaps cheddar into the mix. The possibilities are endless, and I'm all sbout the potential.
Provided by Bansidhe
Categories Yeast Breads
Time 1h40m
Yield 10-12 bagels
Number Of Ingredients 7
Steps:
- BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
- When the dough sequence completes, stop the machine and remove the dough.
- BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
- Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
- Stir in as much flour as you can mix with a spoon.
- Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
- Cover with a clean towel and let rest 10 minutes.
- FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
- Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
- Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
- Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
- Preheat your oven to 400 F at this time.
- In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
- Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
- Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
- Bake at 400 F until lightly browned, about 20 minute.
GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE
Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.
Provided by sugarpea
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
- Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
- Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
- Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.
Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1
BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES
There are many pesto recipes here use your favorite, store bought or try my Recipe #49909 Also buy or use your favorite recipe for sundried tomatoes on oil or try Recipe #57884 Be sure they are plump and tender and not rubber. I served with my Peppercorn Pepperoni with Cheese Bread
Provided by Rita1652
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place brie on a platter,top with pesto.
- Decorate with tomatoes.
- Serve with crackers or fresh crisp Italian bread.
CHEESE, PESTO AND SUN-DRIED TOMATO TORTA
I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.
Provided by TigerJo
Categories Spreads
Time 7h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
- Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
- In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
- Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
- Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
- Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
- Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2
SUN-DRIED TOMATO PESTO
I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat.. Freezers well also!!!!!!
Provided by Tisme
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
- Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.
Nutrition Facts : Calories 234.8, Fat 19.3, SaturatedFat 4, Cholesterol 11, Sodium 475.1, Carbohydrate 10.2, Fiber 2.4, Sugar 5.8, Protein 8.1
SUN-DRIED TOMATO PESTO
I have not made this. The recipe comes from Canadian Living June 09 Issue. Make ahead directions below.
Provided by daisygrl64
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 8
Steps:
- in small dry skittle, toast pine nuts over med heat, shaking pan often until light golden 3-5 minutes, transfer to food processor and let cool.
- in heatproof bowl, cover tomatoes with 1/2 cup boiling water, soak until softened, about 10 minutes. drain, reserving 2 tablespoons soaking liquid.
- add tomatoes and reserved liquid to food processor.
- add tomato paste, pepper and salt, finely chop, with motor running add oil in thin steady stream until pureed.
- pulse in Parmesan cheese and garlic.
- To Make again:.
- Refrigerate in air tight container for up to 5 days, or freeze for up to 6 months.
Nutrition Facts : Calories 1085.7, Fat 103.2, SaturatedFat 16.1, Cholesterol 22, Sodium 1486.3, Carbohydrate 30.9, Fiber 6.9, Sugar 17.5, Protein 20.4
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by Mirj2338
Categories Sauces
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
- (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
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