Best Sun Dried Tomato And Cheese Spread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH BREAD WITH GOAT CHEESE AND SUN-DRIED TOMATO SPREAD



French Bread with Goat Cheese and Sun-Dried Tomato Spread image

Categories     Cheese     Tomato     Appetizer     No-Cook     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 11-ounce package soft fresh goat cheese (such as Montrachet)
2/3 cup chopped walnuts
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
1/4 cup (about) sour cream
Minced fresh thyme
Chopped walnuts
2 French bread baguettes, sliced

Steps:

  • Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.)
  • Sprinkle cheese with thyme and walnuts. Serve with bread.

GRILLED VEGGIE NAAN-WICH WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 naan-wiches

Number Of Ingredients 18

1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh thyme
1 tablespoon Dijon mustard
1 teaspoon honey
3 cloves garlic, grated
Salt and freshly cracked black pepper
2 large portobello mushroom caps
3 banana peppers, stemmed, seeds removed and quartered lengthwise
2 medium yellow squash, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 large red onion, cut into 1/4-inch slices
3 ounces goat cheese, at room temperature
3 ounces sun-dried tomatoes, minced
Salt and freshly cracked black pepper
8 pieces whole wheat naan
Olive oil, for brushing
2 cups packed fresh basil leaves

Steps:

  • For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
  • Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
  • Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
  • Heat a grill pan over medium-high heat.
  • Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
  • For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
  • For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD



Sun-Dried Tomato, Artichoke, and Goat Cheese Spread image

Made this up for dinner tonight. This would be terrific on bruschetta, but I spread it on tortillas and made quesadillas. PLEASE take all ingredient proportions with a large vat of salt. I didn't measure at all.

Provided by spatchcock

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2-3/4 cup artichoke heart (frozen, preferably, just not marinated)
1/2 cup sun-dried tomato (packed in oil and rinsed)
6 -8 ounces goat cheese
kosher salt (to taste)
2 -3 garlic cloves, minced (fresh only please! no jarred or powdered stuff, add more to taste)
red pepper flakes (to taste, I bought the extra-hot kind from Penzey's)

Steps:

  • Mix everything together in food processor.
  • Use as desired.

Nutrition Facts : Calories 739.8, Fat 51.7, SaturatedFat 35.3, Cholesterol 134.4, Sodium 1720.7, Carbohydrate 30.8, Fiber 8, Sugar 15.4, Protein 43.8

PITA CHIPS WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Pita Chips with Sun-Dried Tomato and Goat Cheese Spread image

Make and share this Pita Chips with Sun-Dried Tomato and Goat Cheese Spread recipe from Food.com.

Provided by Gingerbear

Categories     Spreads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 pita bread, lightly brushed with
olive oil
kosher salt
12 ounces goat cheese
4 ounces cream cheese
1/2 cup chopped sun-dried tomato
1/2 cup pitted and chopped kalamata olive
3 tablespoons basil, cut into a fine chiffonade
2 tablespoons olive oil
1 tablespoon balsamic vinegar

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 TOMATO AND PESTO CHEESE SPREAD



Sun-Dried Tomato and Pesto Cheese Spread image

This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.

Provided by Carol A.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 8h45m

Yield 52

Number Of Ingredients 11

4 cloves garlic, peeled
1 ½ cups fresh basil leaves
1 teaspoon fresh lemon juice
¼ cup pine nuts
2 tablespoons extra virgin olive oil
2 ⅔ cups softened cream cheese
¼ cup freshly grated Parmesan cheese
1 ⅓ cups sun-dried tomatoes, packed in oil, drained
⅓ cup tomato paste
¾ cup butter
salt and pepper to taste

Steps:

  • Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
  • Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
  • Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
  • Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
  • Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
  • Carefully invert dish onto a platter and remove plastic to serve.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 1.5 g, Cholesterol 20.5 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 80.8 mg, Sugar 0.3 g

SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Sun-Dried Tomato And Goat Cheese Spread image

Number Of Ingredients 11

1/3 cup sun-dried tomato (not oil-packed)
4 ounces chèvre goat cheese
4 ounces reduced-fat cream cheese, softened
1/4 cup chopped fresh basil
1 tablespoon chopped fresh chives
1 teaspoon bottled minced garlic
1/2 teaspoon grated lemon peel
1/4 teaspoon coarsely ground black pepper
20 Keebler® Town House® Bistro multigrain crackers
12 grape tomatoes, quartered
chopped fresh chives

Steps:

  • 1. In small bowl pour enough boiling water over dried tomatoes to cover. Let stand for 10 minutes. Drain tomatoes. Finely chop tomatoes.2. In small bowl stir together tomatoes, chèvre, cream cheese, basil, 1 tablespoon chives, garlic, lemon peel and pepper. Cover and refrigerate at least 2 hours to blend flavors.3. Spread on crackers. Top with tomato pieces and sprinkle with additional chives.

Nutrition Facts : Nutritional Facts Serves

FETA CHEESE AND SUN-DRIED TOMATO SPREAD



Feta Cheese and Sun-Dried Tomato Spread image

Feta cheese lovers, meet your match. Enjoy the delectable depth of flavors in this excellent Feta Cheese and Sun-Dried Tomato Spread recipe.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) crumbled feta cheese
2 Tbsp. finely chopped sun-dried tomatoes
2 Tbsp. chopped fresh basil

Steps:

  • Mix all ingredients until well blended.
  • Refrigerate several hours or until chilled.
  • Serve as a spread with assorted crackers or cut-up fresh vegetables.

Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

SUN DRIED TOMATO AND CHEESE SPREAD



Sun Dried Tomato and Cheese Spread image

Make and share this Sun Dried Tomato and Cheese Spread recipe from Food.com.

Provided by PalatablePastime

Categories     Spreads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 5

8 ounces soft cream cheese or 8 ounces soft chevre goat cheese
1/2 cup sun-dried tomato packed in oil
1 tablespoon tomato paste
4 garlic cloves
2 tablespoons hidden valley ranch dressing mix

Steps:

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

Nutrition Facts : Calories 77.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 20.8, Sodium 83.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 1.5

Related Topics