SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD
From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.
Provided by DailyInspiration
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
- Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
- Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
- To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.
WHITE BEAN, ROSEMARY AND SUN-DRIED TOMATO SPREAD
My rendition of a Weight Watchers classic. This is yummy and you can happily serve this with vegetables and pita chips to family and guests who will never know it is both Core and points friendly. If your sun-dried tomatoes are very dry, soak them in boiling water for 5 minutes before chopping. A word of caution: this recipe does not do well over time as after two or three days the lemon becomes too pronounced and spoils the balance of flavors. My suggestion if you want to enjoy this over many days is to reduce the amount of juice and zest by half.
Provided by justcallmetoni
Categories Beans
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except pepper in a food processor (I use a mini chopper for this). Blend until it is pureed. Add pepper to taste.
- Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
- Two tablespoons per serving = 1 point.
SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS
Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten Speed; 1996).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
- Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.
CAYENNE TOASTS
Make and share this Cayenne Toasts recipe from Food.com.
Provided by Classy D
Categories Spreads
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, sugar, paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper in small bowl; whisk until smooth.
- Cut French bread into 1/4 inch slices;.
- Arrange in single layer on baking sheet.
- Brush with olive oil mixture, whisking oil constantly while using to mix seasonings.
- Toast at 200°F for 1 hour or until crisp.
- Remove to wire rack to cool. Store in airtight container for up to 2 days. Serve with soups and salads. May freeze and reheat at 350°F for 5-7 minutes.
Nutrition Facts : Calories 317.2, Fat 14.3, SaturatedFat 2.1, Sodium 654.7, Carbohydrate 40.1, Fiber 2.4, Sugar 0.7, Protein 6.8
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