Sun Dried Tomato And Basil Cheesecake Appetizer Food

SUN-DRIED TOMATO CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• To Make Crust: In a medium bowl blend flour and butter or margarine until mixture resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin). Bake in the preheated oven for about 10 minutes, until lightly golden. Let cool and set aside (Note: Keep oven on at same heat.)
• To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a blender or food processor. Chop finely. Blend in eggs. Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and blend until all mixed together.
• Transfer mixture to a medium bowl and stir in green onion. Season with salt and pepper to taste and pour filling into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into squares. Serve.

SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS

Steps:

• Special equipment: 20 small skewers or cocktail toothpicks
• Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
• Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
• Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
• Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.

SUN-DRIED TOMATO RICOTTA CROSTINI APPETIZER

Steps:

• Place sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Pulse until combined, about 15 seconds.
• Spread ricotta evenly over crostini pieces and top with sun-dried tomato mixture before serving.

SUN-DRIED TOMATO AND BASIL SPREAD

Steps:

• Put garlic, onion, and basil in the food processor and process until chopped.
• Add tomatoes and tomato paste, and process until blended.
• Slowly add oils and vinegar to incorporate. Season with herbs and spices.

MOZZARELLA CHICKEN PASTA WITH SUN DRIED TOMATOES

Steps:

• In a medium sized skillet add the olive oil and chicken breasts. Season with salt and pepper. Cook over medium high heat until no longer pink in the center.
• Add sun dried tomatoes, half and half, mozzarella cheese, basil, red pepper flakes, and water and stir until cheese is melted and sauce starts to thicken.
• Toss with cooked pasta and serve immediately.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

CROSTINI WITH GOAT CHEESE, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange baguette slices on a large rimmed baking sheet and brush with olive oil. Season with salt and pepper.
• Bake in the preheated oven until golden, 15 to 20 minutes. Let cool on the baking sheet, about 30 minutes.
• Spread soft goat sheet onto each baguette slice and top with a few sun-dried tomato pieces. Cover with a basil leaf.

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

Steps:

• Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
• *It is important that the cream cheese be room temperature so there are no lumps.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Steps:

• Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
• Drizzle olive oil on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
• Add goat cheese to a bowl and warm in microwave for 15 seconds, stir then spread goat on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.
• To make balsamic glaze, pour ½ - 1 cup (depends on much you want to make) unto a sauce pan and place over medium heat. Bring to a simmer and turn to low and simmer until thickened. Watch carefully so it doesn't burn!

SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

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.

CROSTINI WITH SUN-DRIED TOMATO JAM

Steps:

• For the sun-dried tomato jam:
• Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
• For the crostini:
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
• Place the soft goat cheese in a small bowl. Stir in the thyme.
• To assemble:
• Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Steps:

• Preheat oven to 375 degrees F.
• Crust:.
• Mix crackers and melted butter until well blended.
• Spray a 9-10 inch round spring form pan with cooking spray.
• Press cracker mixture into bottom of pan.
• Bake for 10 minutes or until golden brown.
• Reduce oven temperature to 325 degrees F.
• Filling:.
• Beat cream cheese with mixer until smooth.
• Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
• Stir in havarti, tomatoes and onions until well blended.
• Spoon evenly over crust.
• Bake 45-60 minutes or until center is set.
• Run knife around the edges to loosen.
• Cool completely at room temperature.
• Cover and refrigerate at least 2 hours, no longer than 24 hours.
• Remove side of pan and slice to serve!