Spicy Tomato Cheese Bread Food

TOMATO CHEESE BREAD

Tomato Cheese Bread image

This bread is wonderful made with garden fresh tomatoes, it's perfect for a barbecue! I used the Philadelphia brand soft cream cheese in the small tub for this. Use only firm plum tomatoes for this.

Provided by Kittencalrecipezazz

Categories Breads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) container soft cream cheese
1/3 cup grated parmesan cheese
1 tablespoon minced fresh garlic (can use more)
2 -3 tablespoons chopped fresh basil
salt and pepper
1 large unsliced French bread
4 large plum tomatoes, thinly sliced (can use less)

Steps:

Microwave the the cream cheese in a medium microwave-safe bowl on HIGH for 20 seconds; Add in the Parmesan cheese, garlic and basil; mix well to combine, then season with salt and pepper to taste.
Slice the bread in half lengthwise.
Evenly divide and spread the mixture over the cut sides of the bread.
Top with the sliced tomatoes, then sprinkle a small amount of salt over the tomato slices.
Broil about 5-inches away from heat with the oven door partially open for about 5 minutes.
Cut into desired size slices.

Nutrition Facts : Calories 559.4, Fat 25.7, SaturatedFat 14.7, Cholesterol 69.7, Sodium 989.3, Carbohydrate 63.9, Fiber 4.2, Sugar 2.1, Protein 18.2

SPICY CHEESE & TOMATO BAKE

Spicy cheese & tomato bake image

A super-simple pasta bake that uses sundried tomato pesto, paprika and two cheeses - Parmesan and goat's cheese

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 50m

Number Of Ingredients 7

Ingredients

400g pasta shapes- we used amori (spirals)
190g jar sundried tomato pesto
1-2 red chillies , deseeded and chopped
250g large cherry tomato , halved
1 tsp smoked paprika
50g grated parmesan (or vegetarian alternative)
150g tub goat's cheese , chopped

Steps:

Heat oven to 200C/180C fan/gas 6 and boil the pasta following pack instructions. Meanwhile, tip the pesto, chilli, tomatoes and paprika into a large ovenproof dish. Shake 3 tbsp water in the closed pesto jar to get out the last bits, then pour into the dish and stir everything together. Drain the pasta, tip into the dish, season and mix well with half the Parmesan.
Scatter over the goat's cheese, followed by the remaining Parmesan, then bake for 15-20 mins until piping hot and the cheese has melted.

Nutrition Facts : Calories 603 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium

SPICY TOMATO SAUCE

Spicy tomato sauce image

This piquante tomato sauce keeps well, and makes a great dip for fishcakes

Provided by Antony Worrall Thompson

Categories Buffet, Condiment

Time 1h15m

Yield Makes 300ml/½ pt, serves 4 adults and 4 kids

Number Of Ingredients 7

Ingredients

2small fresh red chillies , seeded
2 red peppers , seeded and roughly chopped
2 garlic cloves , crushed
1 shallot , roughly chopped
400g can chopped tomato with juice
100g dark muscovado sugar
3 tbsp sherry vinegar

Steps:

Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium