ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART
Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
- Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
- Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g
ARTICHOKE AND FETA TARTS
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Appetizer Bake Easter Vegetarian Quick & Easy Mother's Day Feta Artichoke Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
- Do Ahead
- Tart can be made 2 hours ahead. Let stand at room temperature.
- Variations:
- The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
- Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
- Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
- Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
ARTICHOKE-RED PEPPER TOSSED SALAD
During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. -Rachel Hinz, St. James, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 20-25 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts :
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED RED PEPPER
Make and share this Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper recipe from Food.com.
Provided by GG 38966
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
- Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
- Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
- Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
- Spoon dressing over salads. Makes 8 salads.
Nutrition Facts : Calories 96.9, Fat 1.3, SaturatedFat 0.2, Sodium 195.6, Carbohydrate 19.1, Fiber 8.6, Sugar 3, Protein 5
ARTICHOKE & ROASTED RED PEPPER TARTS
The combinattion of artichoke hearts with red peppers is wonderful! Mix that with the nice smooth and fattening cream cheese, who can resist trying it? Pepperidge Farms Web Site.
Provided by Manami
Categories Cheese
Time 35m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F
- Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
- Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed.
- Stir in the artichokes, red pepper and parsley.
- Season to taste.
- Unfold 1 pastry sheet on a lightly floured surface.
- Roll the sheet into a 12-inch square.
- Place on the prepared baking sheet.
- Brush the edges of the pastry with water.
- Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
- Prick the pastry thoroughly with a fork.
- Repeat with the remaining pastry.
- Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.
- Sprinkle each with the remaining cheese.
- Bake for 20 minutes or until golden.
- Let cool for 5 minutes on a wire rack.
- Serve warm.
- TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
Nutrition Facts : Calories 101.3, Fat 7.3, SaturatedFat 2.8, Cholesterol 8.4, Sodium 98, Carbohydrate 7, Fiber 0.8, Sugar 0.3, Protein 2.3
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