Sun Dried Tomato Spread Cayenne Toasts Food

SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS

Steps:

• Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
• Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

SUNDRIED TOMATO TAPENADE

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

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.

SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD

Steps:

• Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
• Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
• Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
• To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
• Preheat broiler. Lightly oil rack of a broiler pan.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

SUN-DRIED TOMATO SPREAD

Steps:

• In a medium bowl, beat the cream cheese until smooth.
• Add remaining ingredients; mix well.
• Serve with sliced French baguettes or crackers.
• Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.

SUN-DRIED TOMATO SPREAD

Steps:

• In a small bowl, combine all the ingredients; spread over bread for sandwiches.

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE

Steps:

• In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
• Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
• In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
• Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
• Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
• About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
• Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
• Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.

QUICK AND EASY SUN DRIED TOMATO SAUCE

Steps:

• Add the olive oil and garlic to a skillet and cook the garlic over medium heat for 2 minutes.
• Add the remaining ingredients (except the fresh chopped parsley) and stir into the garlic and oil mixture. Stir continuously for 3 minutes so that the herbs do not burn.
• Remove from heat. Continue to stir for 1 more minute.
• Serve immediately or allow to cool and store in a clean mason jar in the refrigerator for up to 2 weeks.

HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

SUN-DRIED TOMATO SPREAD

Steps:

• Cover dried tomatoes with boiling water and let stand for 20 minutes to rehydrate. Drain. Combine all but cream cheese and butter in processor, then let marinate for 2 hours. Combine cream cheese and butter. Whip until smooth. In small bowl lined with plastic wrap, layer cheese, tomato, cheese, tomato, and cheese. This keeps for several days in refrigerator. Serve with Cayenne Toast. Cayenne Toast: Whisk ingredients (except bread) together. Cut bread into 1/4-inch slices. Spread oil mixture on each slice with a pastry brush. Bake on ungreased sheet in a 200° oven for 1 hour.

SUN-DRIED TOMATO SPREAD & CAYENNE TOASTS

Steps:

• Sun-dried tomato spread: To rehydrate dried tomatoes, place tomatoes on a steamer rack over simmering water until tomatoes are completely soft and have no hard spots, about 45 minutes. Check water level often to keep bottom of steamer from drying out. Place steamed tomatoes, in a 2-cup container with a tight fitting lid. Add all remaining ingredients. Cover container; shake to blend ingredients. Refrigerate at least 2 days to blend flavours. To serve, in a food processor fitted with a steel blade, process contents of container until almost smooth, leaving some texture. Cayenne Toasts: Preheat oven to 200°F. Prepare topping by whisking all topping ingredients, until blended, in a 2-quart bowl; set aside. Using a serrated bread knife or electric knife cut French bread into slices about 1/4 inch thick. Lay slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each bread slice with topping. Whisk mixture often while using so that seasonings do not settle to the bottom of the bowl. Dry in a preheated oven until very crisp, about 1 hour. The texture should be similar to Melba toast. Remove from the baking sheets; cool on wire racks. When completely cool, store in airtight containers until served or up to 2 days. Cooled toasts can be packed in freezer containers and frozen up to 2 months. Recrisp frozen toasts in preheated 350°F oven 5 to 7 minutes. Place goat cheese on 1 or 2 serving dishes; pour tomato spread over cheese. Use small knives to spread on cayenne toasts or crackers.