Vegetarian Sun Dried Tomato Feta And Walnut Spread Food
SUN-DRIED TOMATO AND BASIL FETA SPREAD
Make and share this Sun-Dried Tomato and Basil Feta Spread recipe from Food.com.
Provided by Meaghan Nana-Sinkam
Categories Spreads
Time 15m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- In food processor blend: Garlic Add milk and cream cheese until smooth Add feta untl smooth Lastly add sundried tomatoes and basil Mix until loose Chill about an hour then serve Serve with pita, crackers or vegetables.
SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
SUN-DRIED TOMATO, FETA AND PINE NUT SALAD
A delicious salad fancy enough to entertain with and easy enough to make for yourself for lunch. Try adding grilled chicken strips to make a meal out of it! Serve with balsamic vinaigrette. We love the combination of all these flavors!
Provided by Little Bee
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
- Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
- Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
- In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.
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- Place the chopped walnuts in a large skillet and toast them over medium-low heat, stirring often, until they smell toasty (1-2 minutes). Remove them from the skillet to a medium bowl.
- Add the olive oil and minced garlic to the skillet and turn the heat up to medium. Sauté the garlic for about one minute, or just until it has softened and smells very fragrant. Add the frozen broccoli florets to the skillet with the garlic (no need to thaw) and sauté for about two minutes more, or just until the broccoli is thawed through. Remove the broccoli to the bowl with the walnuts.
- Slice the sun dried tomatoes into small pieces or strips. Add the pasta, vegetable broth, sun dried tomatoes, about 1 Tbsp of the juice from the lemon, and a pinch of red pepper flakes to the skillet, and stir to combine (the broth will not fully cover the pasta and that is okay). Place a lid on the skillet and turn the heat up to high. Allow the broth to come up to a boil, give the pasta a stir, replace the lid, turn the heat down to low, and let it simmer for 7-10 minutes or until the pasta is tender and most of the broth has been absorbed. Stir the pasta every few minutes as it simmers, replacing the lid quickly every time to maintain the simmer.
- While the pasta simmers, use a zester or small-holed cheese grater to remove the zest from the lemon. Once the pasta is tender and only a small amount of saucy liquid remains in the bottom of the skillet, return the broccoli and walnuts to the skillet and stir to combine. Top with crumbled feta and zest from the lemon and serve.
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- Combine all ingredients, except for the feta, in a small food processor. Pulse for a few seconds until the sun-dried tomatoes are either crumbled or form a paste (it really depends on how dry or oily your sun-dried tomatoes were). You might have to stop and scrape down the sides several times.
- Add the feta cheese and process for a few seconds until everything comes together, or continue to process until smoother - your choice! Serve with sliced veggies, crackers, or with pita chips (see notes for recipe).
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