Sun Dried Tomato And Goat Cheese Spread Food

TOMATO-GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

GRILLED VEGGIE NAAN-WICH WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Steps:

• For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
• Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
• Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
• Heat a grill pan over medium-high heat.
• Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
• For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
• For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES

Steps:

• Preheat oven to 350°F.
• Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
• Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
• Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
• Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD

Steps:

• Mix everything together in food processor.
• Use as desired.

PITA CHIPS WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Steps:

• Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita.
• Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
• Combine the goat and cream cheese together in a bowl.
• Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
• Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
• Pour the tomato mixture over the cheese.
• Arrange the pita chips along side the cheese mixture and serve immediately.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER

Steps:

• 1. chop (crumble) goat cheese on serving dish.
• 2. cover cheese with chopped basil.
• 3. sprinkle basil with olive oil.
• 4. add chopped tomatoes.
• 5. cover with pine nuts.
• 6. sprinkle with vinegar.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.