Spicy Cayenne Toasts With Sun Dried Tomato Spread Food

SPICY SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
• While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
• Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
• Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.

SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS

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

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.

SUN-DRIED TOMATO SPREAD

Steps:

• In a small bowl, combine all the ingredients; spread over bread for sandwiches.

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 SPREAD & CAYENNE TOASTS

Steps:

• Sun-dried tomato spread: To rehydrate dried tomatoes, place tomatoes on a steamer rack over simmering water until tomatoes are completely soft and have no hard spots, about 45 minutes. Check water level often to keep bottom of steamer from drying out. Place steamed tomatoes, in a 2-cup container with a tight fitting lid. Add all remaining ingredients. Cover container; shake to blend ingredients. Refrigerate at least 2 days to blend flavours. To serve, in a food processor fitted with a steel blade, process contents of container until almost smooth, leaving some texture. Cayenne Toasts: Preheat oven to 200°F. Prepare topping by whisking all topping ingredients, until blended, in a 2-quart bowl; set aside. Using a serrated bread knife or electric knife cut French bread into slices about 1/4 inch thick. Lay slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each bread slice with topping. Whisk mixture often while using so that seasonings do not settle to the bottom of the bowl. Dry in a preheated oven until very crisp, about 1 hour. The texture should be similar to Melba toast. Remove from the baking sheets; cool on wire racks. When completely cool, store in airtight containers until served or up to 2 days. Cooled toasts can be packed in freezer containers and frozen up to 2 months. Recrisp frozen toasts in preheated 350°F oven 5 to 7 minutes. Place goat cheese on 1 or 2 serving dishes; pour tomato spread over cheese. Use small knives to spread on cayenne toasts or crackers.

SUN-DRIED TOMATO SPREAD

Steps:

• Cover dried tomatoes with boiling water and let stand for 20 minutes to rehydrate. Drain. Combine all but cream cheese and butter in processor, then let marinate for 2 hours. Combine cream cheese and butter. Whip until smooth. In small bowl lined with plastic wrap, layer cheese, tomato, cheese, tomato, and cheese. This keeps for several days in refrigerator. Serve with Cayenne Toast. Cayenne Toast: Whisk ingredients (except bread) together. Cut bread into 1/4-inch slices. Spread oil mixture on each slice with a pastry brush. Bake on ungreased sheet in a 200° oven for 1 hour.

SPICY SUN-DRIED TOMATO AND CLAM SPREAD

Steps:

• In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.

SPICY TOMATO SPREAD

Steps:

• Place all ingredients in a food processor. Pulse until it forms an almost paste like consistency but do not let mixture become liquid.
• Spoon into a serving dish and serve with warm bread.