Sun Dried Tomato With Fresh Basil Spread Food

SUN-DRIED TOMATO AND BASIL BUTTER

Steps:

• Combine all ingredients in a small bowl with black pepper to taste.
• Beat lightly with a fork.
• Let stand at room temperature for 15 minutes to let the flavors meld.
• Place butter on a piece of plastic wrap and form into a log, twisting the ends together to seal.
• Chill in refrigerator until firm.
• Butter can be covered tightly and refrigerated for up to a week.
• Slice pats of chilled butter and serve over dishes as desired.

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Steps:

• Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
• Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
• Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

SUN-DRIED TOMATO AND BASIL SPREAD

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.

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 WITH FRESH BASIL SPREAD

Steps:

• Place sun-dried tomatoes in the work bowl of a food processor; pulse until coarsely ground. Add basil; pulse until finely ground. Add cream cheese; process until well-mixed. Transfer to a serving bowl or storage container.

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.

BAGUETTE STUFFED WITH SUN-DRIED TOMATOES, MASCARPONE AND BASIL

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!

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.

SUN-DRIED TOMATO AND PARMESAN SPREAD

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

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.

ROASTED VEGGIE SANDWICH WITH SUN-DRIED TOMATO BASIL DRESSING

Steps:

• Prep your grill pan or the outdoor grill.
• Once hot, brush the grill pan with oil then place the sliced vegetables on the pan. Brush some oil on the veggies. Sprinkle a little bit of salt and pepper and cook.
• Press the veggies occasionally. You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together
• Cook until the vegetables have good golden brown stripes on them. Flip and continue to cook.
• Meanwhile, make the sun dried tomato spread: Add everything to the blender and a 1/4 cup of water and blend.
• Let the mixture sit for 2-3 minutes then blend again and then add water, 1 tablespoon at a time until the mixture is a spreadable consistency. Taste and adjust salt and flavor.
• Toast your bread slices. Apply the spread on both of the slices. Then top the grilled vegetables on top of the one slice then place another slice on top and serve.

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 GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD

Steps:

• Mix all three ingredients by hand and serve as a topping to toasted bagels.