Sun Dried Tomato And Basil Butter Food

SUN-DRIED TOMATO AND BASIL BUTTER

Steps:

• Combine all ingredients in a small bowl with black pepper to taste.
• Beat lightly with a fork.
• Let stand at room temperature for 15 minutes to let the flavors meld.
• Place butter on a piece of plastic wrap and form into a log, twisting the ends together to seal.
• Chill in refrigerator until firm.
• Butter can be covered tightly and refrigerated for up to a week.
• Slice pats of chilled butter and serve over dishes as desired.

GRILLED FISH WITH A SUN-DRIED BASIL TOMATO BUTTER

Steps:

• Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead.
• Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it.
• Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked.
• Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor.
• Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period.
• ENJOY!

LAYERED SUN-DRIED TOMATO AND BASIL SPREAD

Steps:

• Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
• Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
• Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
• Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
• Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
• Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

SUN-DRIED TOMATO AND BASIL CHEESECAKE APPETIZER

Steps:

• Preheat oven to 350°F.
• In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate.
• Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
• Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling.
• Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day.
• Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.