Roasted Garlic Sun Dried Tomato Spread Recipes

EGGPLANT AND SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 400°F with rack in middle.
• Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
• Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
• Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees.
• Remove white papery skin from garlic head. Do not peel or separate the cloves.
• Wrap head in foil.
• Bake for 45 minutes; cool for 10 minutes.
• Separate cloves. Squeeze to extract garlic pulp. Discard skins.
• Bring 1 cup water to a boil in a saucepan.
• Add tomatoes.
• Cover and removed from heat.
• Let stand 10 minutes.
• Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
• Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

SUN-DRIED TOMATO SPREAD

Steps:

• In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.

ROASTED GARLIC & SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 450 degrees.
• Cut off top quarter of garlic heads to expose the cloves; arrange heads in center of a large piece of foil.
• Drizzle each head with 1/2 teaspoon olive oil and completely enclose in foil.
• Roast garlic in middle of oven for 45 minutes or until cloves are tender.
• Carefully open foil package and cool garlic heads.
• Gently squeeze out the pulp from each garlic clove into a large bowl and mash with a fork.
• Add cheeses, stirring to blend well.
• Stir in remaining ingredients.
• Chill spread at least 2 hours and up to 1 day.
• Serve at room temperature.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.