Sun Dried Tomato And Artichoke Appetizer Food

SUN DRIED TOMATO AND ARTICHOKE DIP

Steps:

• In a microwave safe bowl, soften cream cheese.
• Add remaining ingredients and mix well.
• Serve warm with bread or crackers.

SUN-DRIED TOMATO ARTICHOKE DIP

Steps:

• In a large bowl, beat the cream cheese, sun-dried tomatoes, artichoke hearts, green onions, garlic salt and pepper until well combined.
• Serve with baguettes, crackers or vegetables. Store covered in the refrigerator for 3-4 days.

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

SUN-DRIED TOMATO AND ARTICHOKE APPETIZER

Steps:

• Pour boiling water over tomatoes in small bowl; let stand 10 min.
• Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
• Refrigerate 1 hour.
• Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.

SUN-DRIED TOMATO SPINACH ARTICHOKE DIP

Steps:

• Begin by preheating the oven to 350 degrees F.
• Before starting, rehydrate your sun-dried tomatoes by placing them in a bowl of hot water. (Hot water straight from the tap is fine.) Let them soak for 10-15 minutes. Drain the water and then gently squeeze out any excess liquid. Finally, chop the sun-dried tomatoes.
• In a large bowl, add the spinach, softened cream cheese, sour cream, Gouda, Fontina, chopped artichoke hearts, sun-dried tomatoes, scallions, and garlic.
• Mixed thoroughly with a wooden spoon.
• Spread this mixture in an even layer in a medium-sized baking dish, Place in a 350-degrees-F oven for 35-40 minutes or until the dip is heated through and melted.
• Serve with crackers and fresh vegetables.

SUN-DRIED TOMATO ARTICHOKE BUTTONS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• Preheat an air fryer to 350°F.
• Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
• Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
• Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
• Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
• Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
• Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
• Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

HOT ARTICHOKE-SUN DRIED TOMATO APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Combine ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

ARTICHOKE AND SUN-DRIED TOMATO QUICHE

Steps:

• In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
• Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
• Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
• Pour the egg mixture over all.
• Sprinkle with parmesan cheese.
• Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
• Let stand for 10 minutes.
• Cut into wedges and serve.
• **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

SUNDRIED TOMATO AND ARTICHOKE HASH WITH PESTO AOLI #SP5

Steps:

• Mise en place:.
• Open the can of artichokes and drain, reserving the brine in a small bowl. Squeeze the artichokes to remove any excess moisture. Quarter the artichokes and set aside. Open the jar of sun-dried tomatoes and drain oil into separate bowl. Cut the tomatoes into strips and set aside. Spread potatoes out onto a baking sheet and pat them dry with a paper towel (this will ensure that they will get nice and crispy).
• Directions:.
• 1) Heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
• 2) Add Diced Potatoes with Onions and sautee in oil until crispy, about 15-20 minutes.
• 3) While the potatoes are cooking, make the aoili. Measure out mayonnaise and pesto. Mix together with 1 tablespoon of reserved artichoke brine until smooth. The aoili should be the consistency of a creamy salad dressing. You can add more of the reserved brine to thin out the aoili to desired consistency.
• 4) When the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts. Sautee for 1 or 2 more minutes until heated through.
• To serve:.
• Divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion. Serve immediately. If serving family style, leave aoili on the side with a serving spoon.