Sun Dried Tomato And Basil Spread Food

TOMATO-BASIL CREAM CHEESE SPREAD

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/BASIL SPREAD

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!

SUN-DRIED TOMATO SPREAD

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.

SHIRA'S SUN-DRIED TOMATO SPREAD

Steps:

• Cover the tomatoes in boiling water for about 30 minutes.
• Squeeze dry and then slice on a cutting board.
• Put them into a food processor with the garlic and basil and process for a minute or two.
• Add the vinegar.
• Start adding water, one tablespoon at a time, while the machine is running.
• The mass should start to turn into a deep red paste.
• Add one tablespoon of oil.
• Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
• You may need more water to make it spreadable.
• Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
• Always make sure that the top is covered with olive oil.
• Keep refrigerated.
• Shira says:.
• I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
• I have also made this with lemon juice instead of vinegar but I think it spoils faster.

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.