Yellow Pepper Sun Dried Tomato Appetizer Food

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

Steps:

• Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
• *It is important that the cream cheese be room temperature so there are no lumps.

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.

TOMATO-GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

YELLOW PEPPER & SUN-DRIED TOMATO APPETIZER

Steps:

• Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.
• Cut yellow bell peppers into bite size pieces; set aside.
• Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Don't let them get too soft. Add half of the garlic, the draind tomatoes, thyme and sugar. Season with salt and pepper. Increase the heat to high and cook until the mixture is reduced to a thick paste.
• Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature.
• May be stored in a covered container in the refrigerator for up to 1 week.
• Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.

SUNDRIED TOMATO KEBABS

Steps:

• Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.

SUN-DRIED TOMATO CREAM CHEESE APPETIZER

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.

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!

Steps:

• Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
• Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
• Serve hot with crackers or vegetables.

YELLOW PEPPER & SUN-DRIED TOMATO APPETIZER A LA TEL AVIV

Steps:

• Put the sun-dried tomatoes in a bowl and add hot water to cover.
• Let soak for at least 30 minutes, then drain and cut into halves or quarters.
• Heat the olive oil in a skillet over medium to medium-high heat.
• Add the peppers and saute for 5 to 7 minutes, or until lightly browned.
• Don't let them get too soft.
• Add half of the garlic, the diced tomatoes, thyme and sugar.
• Season with salt and pepper.
• Increase the heat to high and cook until the mixture is reduced to a thick paste.
• Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic.
• Let cool to room temperature.
• May be stored in a covered container in the refrigerator for up to 1 week.
• Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS

Steps:

• NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
• Drain off the oil from your tomatoes.
• Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
• Place onto a platter and garnish with strips of fresh basil leaves, if desired.
• Serve immediately.
• (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).