SMOKED-ALMOND CHEESE TOASTS
I created my recipe for appetizer toasts while planning the menu for a friend's bridal luncheon. Smoked almonds add a special touch to the chunky cheese spread.-Laura Murphy, Columbus, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and milk until smooth. Stir in cheeses, almonds, tomato and pepper; spread over bread slices., Place on ungreased baking sheets. Bake until cheese is melted, 10-12 minutes. If desired, top with chopped fresh chives.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES
Categories Milk/Cream Egg Olive Tomato Appetizer Bake Vegetarian Goat Cheese Mozzarella Summer Phyllo/Puff Pastry Dough Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
- Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
- Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
- Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.
DRIED TOMATOES WITH GOAT CHEESE
No. There are no sundried tomatoes in this delicious summer appetizer. It is called dried tomatoes because the tomatoes are dried (well, not completely) for 65 minutes in the oven. It is such a simple appetizer and yet so delicious. Sweet tomatoes, fresh thyme and rosmemary, garlic and goat cheese roasted in the oven... yummy, yummy! I suggest you serve this tomatoes either on individual plates accompanied by fresh, crusty bread or as a crostini topping (then it's finger food). It's from a Swiss cooking magazine called Saisonküche, the august 05 edition. I made it this weekend and will certainly make it again! Enjoy!
Provided by tigerduck
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 100°C / 220°F.
- With a knife cut crosses into the skin of the tomatoes. Put them into boiling water until it is easy to remove their skin (should take a minute or two). Dash them in cold water and remove skin. Quarter and remove seeds. Distribute on a baking sheet.
- Dribble tomatoes generously with olive oil. Set a little bit of the herbs aside (for garnish). Remove the leaves/needles (I chopped the needles roughly) from the rest of the herbs and sprinkle over tomatoes. Sprinkle everything generously with superfine sugar. Season with salt and pepper. Put the tomatoes into the oven (middle shelf) for 1 hour.
- Cut garlic in fine slices. Cut cheese in fine slices - the cheese slices should not be bigger than the tomato pieces in the oven.
- When the tomatoes were in the oven for 1 hour, distribute slices of garlic and cheese on top of the tomato pieces. Put them back into the oven again and give them another 5 minutes.
- Remove from oven, drizzle with some olive oil (optional, I didn't and they were still delicious) and garnish with the herbs you set aside.
- Serve them either on individual plates (you then need a fork) with crusty bread or as a crostini topping on some toasted french stick slices.
Nutrition Facts : Calories 126.4, Fat 7.8, SaturatedFat 5.2, Cholesterol 19.8, Sodium 138.2, Carbohydrate 8.4, Fiber 2.2, Sugar 5.5, Protein 7.1
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