Sun Dried Tomato And Basil Biscotti Food

SAVORY BISCOTTI WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350ºF. Place two baking sheets together (to simulate thicker sheet) and line top sheet with parchment paper.
• In large mixing bowl, stir together flour, black pepper, salt and baking powder. Add cheese, pine nuts, parsley, thyme, oregano and basil and stir together. Stir in sun-dried tomatoes and hot peppers.
• Make well in center of mixture; add eggs, wine or water and 1/4 cup oil and stir until mixture forms soft dough. Turn out onto work surface and knead briefly. Shape into log, about 3 1/2 inches by 8 inches. Transfer to prepared baking sheet and brush top with olive oil. Dust with paprika.
• Bake for 25 to 30 minutes, or until lightly golden and puffy. Remove from oven and set aside to cool.
• Reduce oven temperature to 325ºF. Slice cooled log into 1/4-inch-thick slices. Separate slices and return to oven for 15 minutes, or until crisp.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

SUN-DRIED TOMATO AND BASIL FETA SPREAD

Steps:

• In food processor blend: Garlic Add milk and cream cheese until smooth Add feta untl smooth Lastly add sundried tomatoes and basil Mix until loose Chill about an hour then serve Serve with pita, crackers or vegetables.

SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS

Steps:

• Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
• Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
• When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
• While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
• Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
• While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
• Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
• Serve hot, sprinkled with parmesan cheese if desired.

ROTINI WITH SUN-DRIED TOMATOES & BASIL

Steps:

• Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
• Drain well, reserving 1/2 cup of the cooking liquid.
• Return pasta to pot.
• Add remaining ingredients including reserved liquid& toss to coat.
• Serve immediately as pasta waits for nobody!

SUN-DRIED TOMATO AND BASIL CROSTINI

Steps:

• Put tomatoes in medium bowl.
• Add 6 tablespoons dressing and toss to coat evenly.
• Marinate at room temperature 30 minutes.
• Cut bread diagonally into 8 slices, about 1/2 inch thick.
• Stack basil leaves and tightly roll up lengthwise.
• Cut crosswise into very thin slices to make chiffonade.
• Meanwhile, preheat oven to 350 degrees.
• Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
• Bake until light golden, about 3 minutes on each side.
• Divide tomatoes evenly among bread slices.
• Bake until heated through, about 4 minutes.
• Sprinkle with basil and keep warm.
• Serve 2 crostini per person.

SUN-DRIED TOMATO AND BASIL FOCACCIA

Steps:

• In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.
• Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.
• Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
• Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.