Sundried Tomato And Cheese Turnovers Food

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SUN-DRIED TOMATO AND PARMESAN SPREAD



Sun-Dried Tomato and Parmesan Spread image

Garlic lovers will literally eat this up! Fresh basil gives it a lovely aroma; crushed red peppers offer a hint of heat; and sun-dried tomatoes make the creamy sandwich spread bright. It's terrific on crackers, too. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 cups.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup mayonnaise
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 99 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH



Sun-Dried Tomato Grilled Cheese Sandwich image

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

1/2 cup oil-packed sun-dried tomatoes
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
1-1/4 cups shredded part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1/4 cup fresh arugula
2 tablespoons chopped roasted sweet red pepper
3 tablespoons butter, melted

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 CHEESE SPREAD



Sun-Dried Tomato and Pesto Cheese Spread image

This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.

Provided by Carol A.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 8h45m

Yield 52

Number Of Ingredients 11

4 cloves garlic, peeled
1 ½ cups fresh basil leaves
1 teaspoon fresh lemon juice
¼ cup pine nuts
2 tablespoons extra virgin olive oil
2 ⅔ cups softened cream cheese
¼ cup freshly grated Parmesan cheese
1 ⅓ cups sun-dried tomatoes, packed in oil, drained
⅓ cup tomato paste
¾ cup butter
salt and pepper to taste

Steps:

  • Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
  • Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
  • Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
  • Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
  • Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
  • Carefully invert dish onto a platter and remove plastic to serve.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 1.5 g, Cholesterol 20.5 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 80.8 mg, Sugar 0.3 g

SUN-DRIED TOMATO CREAM CHEESE



Sun-Dried Tomato Cream Cheese image

Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Yield Makes 1/2 cup spread

Number Of Ingredients 2

1 bar (8 ounces) reduced-fat cream cheese, room temperature
1/4 cup chopped sun-dried tomatoes in oil, plus 1 teaspoon oil from jar

Steps:

  • Combine all ingredients and stir together.

Nutrition Facts : Calories 86 g, Fat 8 g, Protein 3 g

SUNDRIED TOMATO & BASIL SPREAD



Sundried Tomato & Basil Spread image

Quick and easy appetizer great for any party!

Provided by Lisa Huff

Categories     Appetizer

Time 5m

Number Of Ingredients 7

4 ounces cream cheese (softened)
1 cup Italian blend shredded cheese
1/4 cup sundried tomatoes in oil (finely chopped)
1/4 cup fresh basil (finely chopped)
1 clove garlic (minced)
Salt & Pepper to taste
Serving suggestions: vegetables, crackers, toasted baguette slices, pretzels, etc.

Steps:

  • In a medium mixing bowl mix together cream cheese, Italian blend cheese, tomatoes, basil, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste.
  • Refrigerate until ready to serve.

GOAT CHEESE AND SPINACH TURNOVERS



Goat Cheese and Spinach Turnovers image

Make and share this Goat Cheese and Spinach Turnovers recipe from Food.com.

Provided by Shirl J 831

Categories     Spinach

Time 17m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup diced red onion
2 garlic cloves, minced
2 bunches fresh spinach, stemmed, -chopped
2 ounces soft fresh goat cheese
1/3 cup toasted pine nuts
3 tablespoons grated parmesan cheese
1/4 teaspoon dried rosemary, crumbled
1/2 teaspoon grated lemon peel
4 frozen phyllo pastry sheets, -thawed
1/2 cup unsalted butter, -melted

Steps:

  • Heat oil in large skillet over medium heat. Add onion and garlic and.
  • saute 5 minutes. Increase heat to high. Add spinach and saute until.
  • wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
  • Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
  • taste with salt and pepper. Place 1 phyllo sheet down. Cut.
  • lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
  • at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
  • form a triangle. Repeat, folding up length of pastry. Brush.
  • with butter. Repeat with remaining pastry,butter and filling. Transfer.
  • to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
  • till golden, about 12 minutes. Cool slightly and serve.

Nutrition Facts : Calories 156.7, Fat 13.3, SaturatedFat 6.2, Cholesterol 23.6, Sodium 113.3, Carbohydrate 6.8, Fiber 1.6, Sugar 0.7, Protein 4.1

SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD



Sundried Tomato and Basil Cream Cheese Spread image

Provided by Martha

Time 5m

Number Of Ingredients 3

16 ounces softened cream cheese
¼ cup chopped fresh basil
¼ cup sundried tomatoes (drained if packed in oil), chopped

Steps:

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

QUICK AND EASY SUN DRIED TOMATO SAUCE



Quick and Easy Sun Dried Tomato Sauce image

In the wintertime, when the days are shorter, a Quick and Easy Sun Dried Tomato Sauce is a great reminder of the long, warm days of summer that lie just around the corner!

Provided by Lord Byron's Kitchen

Categories     Main Course     Seasoning

Time 10m

Number Of Ingredients 13

3/4 cup olive oil
2 cloves garlic, (finely chopped)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried red chili flakes, (add more or less depending on your heat/spice tolerance))
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons tomato paste
1 tablespoon brown sugar, (optional (only add if you like a sweeter sauce))
3 ounces sun dried tomatoes, (roughly chopped)
1 tablespoon chopped fresh parsley, (for garnish)

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.

Nutrition Facts : Calories 436 kcal, Carbohydrate 17 g, Protein 3 g, Fat 41 g, SaturatedFat 5 g, Sodium 413 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

SUN DRIED TOMATO CREAM CHEESE SPREAD



Sun Dried Tomato Cream Cheese Spread image

How many days a week do you look in the refrigerator at a total loss for what to make for school lunch? You probably already have a ton of food...

Provided by Weelicious

Categories     Big Kids Recipes,School Lunch Ideas,School Lunches,Toddler Bites,Vegetarian,Birthday parties,Family Meals,Recipes 10-12 Months

Yield Makes 1 1/2 Cups

Number Of Ingredients 2

1 8 oz Package Cream Cheese
1/2 Cup Oil-Packed Sun Dried Tomatoes, drained

Steps:

  • 1. Place the sun dried tomatoes in the food processor and blend till chopped fine. 2. Add the cream cheese and puree. 3. Spread on sandwich (I like to add a few leaves of fresh basil) and serve.

Nutrition Facts : Calories 110, Fat 11g, Cholesterol 30mg, Sodium 110mg, Carbohydrates 3g, Fiber 0g, Sugar < 1g, Protein 2g

SUNDRIED TOMATO AND CHEESE TURNOVERS



SUNDRIED TOMATO AND CHEESE TURNOVERS image

Categories     Cheese     Nut     Side     Bake     Vegetarian

Yield 6

Number Of Ingredients 15

½ pound phyllo dough
½ cup toasted walnuts
1/3 cup oil packed sun dried tomatoes
3 cloves minced garlic
1 cup crumbled feta cheese
½ cup shredded Gouda
1/3 cup grated Parmesano Reggiano
1 tsp. fresh oregano
1 tsp. fresh basil
¼ tsp. crushed red pepper
¼ tsp. freshly ground black pepper
Kosher salt to taste
2 Tbls. Pure maple syrup
1 beaten egg
1 stick melted butter

Steps:

  • Unroll thawed phyllo and cover with plastic wrap and place a damp towel over the top of the plastic. Toast the walnuts by placing them in a hot pan and swirl around over medium-high heat - as soon as you smell a golden, rich nutty flavor, dump them into a food processor with the sun dried tomatoes and garlic. Whirl until chopped, add cheeses, oregano, basil, black pepper, red pepper and maple syrup. Give a taste - adjust seasonings, add salt and pepper if needed. Now whirl in the egg. Place two sheets of phyllo on counter and brush lightly with butter. Place one more sheet of phyllo on top of the two and lightly swab with butter. Slice into three long strips lengthwise. Plop a large dollop of the cheese-walnut mixture in lower corner and fold like a flag pulling corners up to flat edge to make triangles. Fold all the way to the top and place on a pre-greased sheet of parchment paper or foil. Lightly swab the top with butter. Repeat process until all phyllo is used. Poke a small slit into the tops of the triangle appetizers as a steam vent. Pop into a 350 degree oven for 30 minutes or until an evenly golden brown. If you can stand it, let 'em cool a bit, but few things are as satisfying as crunching into the flaky phyllo and capturing the warm aromas of the cheeses, herbs, and walnuts.

SUN-DRIED TOMATO CREAM CHEESE APPETIZER



Sun-Dried Tomato Cream Cheese Appetizer image

Make and share this Sun-Dried Tomato Cream Cheese Appetizer recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 32m

Yield 24 appetizers

Number Of Ingredients 11

1 1/4 cups all-purpose flour
6 tablespoons chilled butter, cut into pieces
1 egg
1/2 cup drained oil packed sun-dried tomatoes, reserving 1 Tbsp. oil
4 garlic cloves
1/2 teaspoon dried oregano
3 eggs
1 (250 g) package cream cheese, cut into pieces (regular or light)
1 cup sour cream (regular or light)
1/2 cup finely chopped green onion
salt and pepper

Steps:

  • TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
  • TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
  • TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
  • TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.

SUN DRIED TOMATO AND ASIAGO CHEESE BREAD



Sun Dried Tomato and Asiago Cheese Bread image

Tomato and cheese healthful, low-fat bread for the bread machine. You may substitute wheat bran for the amaranth flour if you wish.

Provided by Marlene Rosensweig

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 13

1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons white sugar
2 tablespoons instant powdered milk
1 teaspoon salt
2 ½ cups bread flour
½ cup amaranth flour
2 tablespoons chopped sun-dried tomatoes
¼ cup grated Asiago cheese
1 teaspoon dried basil
½ teaspoon freshly ground black pepper
1 teaspoon active dry yeast

Steps:

  • Place all ingredients into bread machine in order given.
  • Bake according to bread machine directions for regular bake.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 27.1 g, Cholesterol 2.1 mg, Fat 3.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 238.5 mg, Sugar 3 g

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If you'd asked 19-year-old me, in her secondhand combat boots, ripped fishnet tights, and paint-streaked thrift store dress, what food sat firmly spiked on the apex of sophistication, she'd | The Power of Information
From newson.in


POTATO SALAD WITH SUN DRIED TOMATOES RECIPES
Soak sun dried tomatoes in boiling water for at least 10 minutes. Once softened, slice into thin strips. In a medium size pan, saute chopped onion in 3 tablespoons parsely infused olive oil until just beginning to brown. Add garlic cloves, finely chopped, and saute 2 minutes. Add sun dried tomatoes, sautee an additional 8-10 minutes. Set aside. Drain potatoes. Allow to cool. Add sun …
From tfrecipes.com


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