ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
KALAMATA OLIVES AND SUN-DRIED TOMATOES ON CREAM CHEESE
Cream cheese complements salty olives and robust sun-dried tomatoes in a savory spread. Make it in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
- To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
FETA CHEESE LOG WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES
Make and share this Feta Cheese Log With Kalamata Olives and Sun-Dried Tomatoes recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 1 1/2 cups (approximately)
Number Of Ingredients 10
Steps:
- Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
- Shape into a 10-inch-long log (mixture will be soft).
- Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
- Wrap in plastic wrap and refrigerate for at least 5 hours before serving to allow flavours to blend.
- Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.
Nutrition Facts : Calories 1154, Fat 106.3, SaturatedFat 43.9, Cholesterol 226.2, Sodium 2395.3, Carbohydrate 23, Fiber 5, Sugar 13.5, Protein 35.2
CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES
Categories Condiment/Spread Cheese Dairy Olive Tomato Appetizer Cocktail Party Super Bowl Low Carb Quick & Easy Cream Cheese Shower Party Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
- Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
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