Sun Dried Tomato Spread Food

SUN-DRIED TOMATO SPREAD

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.

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.

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.

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

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.

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.

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
• Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

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 SPREAD

Steps:

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

FETA CHEESE AND SUN-DRIED TOMATO SPREAD

Steps:

• Mix all ingredients until well blended.
• Refrigerate several hours or until chilled.
• Serve as a spread with assorted crackers or cut-up fresh vegetables.