Sun Dried Tomato And Cheese Spread Recipes

SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD

Steps:

• Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

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.

SUN DRIED TOMATO AND CHEESE SPREAD

Steps:

• Combine in food processor, and chill several hours to let flavors blend.

PITA CHIPS WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Steps:

• Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita.
• Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
• Combine the goat and cream cheese together in a bowl.
• Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
• Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
• Pour the tomato mixture over the cheese.
• Arrange the pita chips along side the cheese mixture and serve immediately.

SUN-DRIED TOMATOES AND CHEESE TERRINE

Steps:

• Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
• Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
• In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
• Spread half the cream cheese mixture over Fontina cheese layer.
• Spread half the pesto over cream cheese layer.
• Spread half the sun-dried tomatoes over pesto layer.
• Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
• Sprinkle one cup Fontina over pine nuts.
• Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3" high.
• Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
• When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
• Serve with crackers or pita bread wedges.

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES

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.)

SUN-DRIED TOMATO CREAM CHEESE

Steps:

• Combine all ingredients and stir together.