GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE
Provided by Martha
Time 15m
Number Of Ingredients 10
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.
SUN-DRIED TOMATO GRILLED CHEESE SANDWICH
Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. -jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.
Nutrition Facts : Calories 491 calories, Fat 31g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 942mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
ITALIAN CHEESE TERRINE
Make and share this Italian Cheese Terrine recipe from Food.com.
Provided by skat5762
Categories Spreads
Time 12h
Yield 1 terrine
Number Of Ingredients 13
Steps:
- For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
- Chop tomatoes and set aside.
- Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
- Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
- Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
- Remove and discard bay leaves; stir in sun-dried tomatoes.
- Cover and chill at least 2 hours.
- For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
- Add parmesan and pesto; beat until smooth.
- Set mixture aside.
- Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
- Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
- Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
- Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
- Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
- Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
- Chill at least 8 hours or up to 3 days.
- To serve: Invert terrine onto a serving platter, peel off plastic wrap.
Nutrition Facts : Calories 2952.1, Fat 248.1, SaturatedFat 128.9, Cholesterol 596.5, Sodium 3737.8, Carbohydrate 92, Fiber 18.8, Sugar 22.7, Protein 111.2
SUN-DRIED TOMATOES AND CHEESE TERRINE
This recipe calls for pesto, but it would not go through as an ingredient, so I entered, basil then pesto after a comma. If you are using the dry packed sun-dried tomatoes, they need to be refreshed in boiling water, then drained once rehydrated. If using the oil packed, simply drain the oil.
Provided by queenbeatrice
Categories Spreads
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
- Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
- In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
- Spread half the cream cheese mixture over Fontina cheese layer.
- Spread half the pesto over cream cheese layer.
- Spread half the sun-dried tomatoes over pesto layer.
- Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
- Sprinkle one cup Fontina over pine nuts.
- Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3" high.
- Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
- When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
- Serve with crackers or pita bread wedges.
Nutrition Facts : Calories 326.9, Fat 27.1, SaturatedFat 11.8, Cholesterol 58.1, Sodium 452, Carbohydrate 11.3, Fiber 4.7, Sugar 4.5, Protein 14.3
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 TOMATOES AND ASIAGO CHEESE BREAD
Make and share this Sun-Dried Tomatoes and Asiago Cheese Bread recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 13
Steps:
- Add ingredients in order given and bake on basic cycle.
MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL
I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.
Provided by dbreslau
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
- Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
- Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
- Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.
Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6
CHEESY SUN-DRIED TOMATO SCONES
These cheese scones are made with sun dried tomatos which is a beautiful combination. You can also swap the tomato for black olives for something different. When cooked properly, these scones are slightly crispy on the outside and lovely and fluffy in the middle. Open them up when still warm and put butter, soft cheese etc inside or have them plain as they are just as nice! These scones freeze very well & are great for packed lunches and picnics etc.
Provided by Um Safia
Categories Scones
Time 1h
Yield 20 scones, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
- Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
- Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
- Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
- bake for 12-15 minutes until risen, golden and cooked all the way through.
Nutrition Facts : Calories 463.9, Fat 20.4, SaturatedFat 12, Cholesterol 90, Sodium 1049.3, Carbohydrate 55.8, Fiber 4.1, Sugar 7.9, Protein 16.2
GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA
This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?
Provided by mowo3160
Categories < 30 Mins
Time 16m
Yield 8-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6
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