SUN-DRIED TOMATO AND BASIL SPREAD
A super flavorful sun-dried tomato and basil spread with a bit of a zing to it. A great appetizer for the next time you have guests over.
Provided by Chef Rodney
Categories Appetizers
Time 5m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
SUNDRIED TOMATO & BASIL SPREAD
Quick and easy appetizer great for any party!
Provided by Lisa Huff
Categories Appetizer
Time 5m
Number Of Ingredients 7
Steps:
- In a medium mixing bowl mix together cream cheese, Italian blend cheese, tomatoes, basil, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste.
- Refrigerate until ready to serve.
LAYERED SUN-DRIED TOMATO AND BASIL SPREAD
From Cooking Light. The photo of this is absolutely gorgeous! Perfect for a Christmastime appetizer - stripes of red, white and green.
Provided by dicentra
Categories Spreads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 219.9, Fat 21.7, SaturatedFat 11.8, Cholesterol 53.7, Sodium 331, Carbohydrate 4.1, Fiber 0.8, Sugar 0.7, Protein 3.8
TOMATO-BASIL CREAM CHEESE SPREAD
Provided by Marcela Valladolid
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put the cream cheese, sun-dried tomatoes and basil in a food processor. Process until smooth and the ingredients are evenly incorporated. Season to taste and pulse 3 times to mix evenly. Serve with toasted bagels. Can be made 1 day ahead.
SUN-DRIED TOMATO AND BASIL FETA SPREAD
Make and share this Sun-Dried Tomato and Basil Feta Spread recipe from Food.com.
Provided by Meaghan Nana-Sinkam
Categories Spreads
Time 15m
Yield 48 serving(s)
Number Of Ingredients 6
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/BASIL SPREAD
This recipe is so easy and absolutely full of flavor you will be asked to make it again and again. You can play with the amount of basil and Sun-dried tomatoes to get the intensity you love best. Great on sliced baguettes, bagel chips, toasted rye or variety crackers. Put out a bowl for Sunday Football or for your next party and see what I mean...
Provided by Le Petit Bisou
Categories Spreads
Time 15m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Throw it all in a processor and mix until well blended. Will keep very well covered for a week or more. A bit easier if the cream cheese is room temperature. Enjoy!
Nutrition Facts : Calories 206.3, Fat 18.4, SaturatedFat 11.6, Cholesterol 61.6, Sodium 173.2, Carbohydrate 3.4, Fiber 0.3, Sugar 0.7, Protein 7.6
SUN-DRIED TOMATO SPREAD
Make your next soirée stand out with Sun-Dried Tomato Spread. Our Sun-Dried Tomato Spread is so exquisite that you better be ready to share the recipe!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 14 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Pour boiling water over tomatoes in small bowl; let stand 10 min.
- Add tomatoes with liquid to food processor. Process 30 sec. or until tomatoes are finely chopped. Add Neufchatel and garlic; process 30 sec. or until blended. Spoon into medium bowl. Add olives, Parmesan and basil; mix well.
- Refrigerate 1 hour.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.7578 g, Sugar 0 g, Protein 3 g
SUN DRIED TOMATO AND CHEESE SPREAD
Make and share this Sun Dried Tomato and Cheese Spread recipe from Food.com.
Provided by PalatablePastime
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine in food processor, and chill several hours to let flavors blend.
Nutrition Facts : Calories 77.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 20.8, Sodium 83.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 1.5
BAGUETTE STUFFED WITH SUN-DRIED TOMATOES, MASCARPONE AND BASIL
If you are looking for a 10 minute recipe to serve at a party, here it is. Give it a few spins in the food processor, spread the mixture onto a hollowed out baguette and slice. You can substitute any spread and use the same method, but choose one with a bit of colour so it shows up against the bread. These are delicious.
Provided by MarieRynr
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop the sun dried tomatoes in a food processor.
- Add the mascarpone and pulse until mixed but not pureed.
- There should still be bits of tomato visible.
- Add the basil, mint,salt and pepper and pluse until just mixed. Do not puree.
- Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread.
- Fill both sides of the baguette with the mixture and put the halves back together to form a whole loaf again.
- Slice the filled baguette on an angle into 1/2 inch rounds.
- Serve at room temperature on a platter lined with large, fresh basil leaves if desired.
- NOTE: Skip the bread and just fill a bowl with this delicious sun dried tomato mixture.
- Serve as a spread with crackers.
- It's addictive!
Nutrition Facts : Calories 266.8, Fat 6.2, SaturatedFat 1, Sodium 921.4, Carbohydrate 45.9, Fiber 4, Sugar 0.2, Protein 8.1
SUN-DRIED TOMATO STUFFED CHICKEN
This is a slightly adapted version of a recent Southern Living recipe. It is so flavorful and makes a beautiful presentation. AND after making it, you'll also have a quick and easy recipe for bruschetta. Enjoy!
Provided by quikgourmet
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
- Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
- Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
- Remove from oven and let stand for 10 minutes.
- While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices.
- Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!
SUN-DRIED TOMATO AND BASIL CHEESECAKE APPETIZER
This recipe was printed in a Costco flyer. This is a real showstopper on any buffet table, and after it has been decorated with basil and sun-dried tomatoes, it looks beautiful!
Provided by sexymommalucas
Categories For Large Groups
Time 1h40m
Yield 30 serving(s)
Number Of Ingredients 11
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.
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