BLUE CHEESE AND TOMATO SPREAD
From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.
Provided by Chocolatl
Categories Spreads
Time 1h1m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Arrange tomatoes on a baking sheet in a single layer, cut side up.
- Bake for 1 hour, until they shrink to half their original size.
- Let cool, then puree.
- Just before serving, mash cheeses together with a fork.
- Stir in tomatoes; mixture should be somewhat coarse.
- Add vodka or rum.
- Drizzle with oil and stir to mix; oil should not be completely incorporated.
- Place in a serving bowl and sprinkle with mint.
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
- Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
- Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.
BLUE-CHEESE SPREAD
So easy to make yet special enough for your next cocktail hour or dinner party appetizer, all you need for this Blue-Cheese Spread is two ingredients, cream cheese and a creamy blue cheese such as Roquefort. Whizz them together in the food processor to create a smooth, spreadable consistency then season with salt and pepper and you're ready to serve. Try the spread with our Olive-Oil Toasts or your favorite crackers.
Provided by Riley Wofford
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.
STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
BLUE CHEESE SPREAD
This spread can be served with chicken-skin "crackers" for an elegant game-day hors d'oeuvre.
Provided by Florence Fabricant
Categories dips and spreads, appetizer
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mash blue cheese and mayonnaise together until smooth. Add more mayonnaise if necessary. Mix in hot sauce and lemon juice.
- Store in refrigerator until ready to use. Spread will keep up to two days.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 0 grams
BLUE CHEESE SPREAD
When entertaining during the holidays it's nice to have make-ahead recipes like this. Crunchy toasted walnuts complement the creamy spread. -Carole Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.
Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
BLUE CHEESE CRUSTED TOMATOES
Provided by Judith Fertig
Categories Tomato Side Fourth of July Vegetarian Quick & Easy Low Cal Backyard BBQ Blue Cheese Summer Grill Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
- Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
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TOMATO & BLUE CHEESE SALAD STACK - FOXES LOVE LEMONS
From foxeslovelemons.com
4/5 (4)Category Gluten FreeServings 4Total Time 15 mins
- Make the Blue Cheese Spread: In small bowl, stir cream cheese, blue cheese and lemon zest until well combined.
- Make the Shallot Vinaigrette: In small bowl, whisk together vinegar, shallots and honey. While whisking, slowly drizzle in oil until all oil is incorporated.
- Build the Salad Stacks: Place one tomato slice on each of two plates. Top each tomato slice with 3 heaping tablespoons of Blue Cheese Spread. Repeat with remaining tomato slices and cheese spread, ending with tomato slices.
- Drizzle salad stacks with Shallot Vinaigrette and sprinkle with salt and pepper. Garnish with basil and serve immediately.
5-INGREDIENT BURST TOMATO SPREAD - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (8)Total Time 20 minsServings 4
- Heat oil in a large sauté pan over medium-high heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring occasionally.
- Add in the tomatoes and stir to combine with the garlic. Cover the pan and continue to cook, stopping to stir the mixture occasionally, until all of the tomatoes have burst and released their juices to form a sauce, about 6-8 minutes. Continue to simmer the mixture uncovered for an additional 3-4 minutes, or until it reaches your desired consistency. (Note that the spread will thicken a bit as it cools.)
- Reduce heat to low. Add in the balsamic, plus any sweetener and/or herbs (if using), and stir until combined. Taste and season with salt and pepper, as needed.
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