Spicy Cayenne Toasts With Sun Dried Tomato Spread Food

SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS

Sun-Dried-Tomato Relish With Cayenne Toasts image

Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten Speed; 1996).

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 20m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup oil-packed sun-dried tomatoes (from two 10-ounce jars), drained and finely chopped
1/4 cup finely chopped walnuts
4 large basil leaves, coarsely chopped
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
1 baguette, cut on the bias into 1/4-inch slices
1/4 cup extra-virgin olive oil
Cayenne pepper, for sprinkling
8 ounces soft fresh goat cheese

Steps:

Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD

Spicy Cayenne Toasts With Sun-Dried Tomato Spread image

From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.

Provided by DailyInspiration

Categories Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons fresh parsley, minced
5 basil leaves, chopped
1 green onion, chopped
1 teaspoon pepper
1/2 teaspoon salt
1 pinch sugar
4 ounces goat cheese
1 loaf French baguette, sliced into 1/4 inch slices
1/2 cup olive oil
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 teaspoons garlic powder

Steps:

Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.

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