BAKED PESTO AND SUN-DRIED TOMATO APPETIZER
Gotta love refrigerated crescent dinner rolls. They make elegant appetizers when stuffed with pesto and sun-dried tomatoes. And they're a cinch to prepare.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
- Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
- Bake 20 min. Serve warm with assorted crackers and fresh vegetables.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 2 g
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
POTATOES STUFFED WITH PESTO AND SUN-DRIED TOMATOES
What's so nifty about twice-baked potatoes besides the great taste? You can prep them ahead, and they're ready to pop in the oven at the last minute.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
- Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
BAKED PESTO & SUN-DRIED TOMATO APPETIZER
Your guests will be standing by the oven waiting for this to come out. Don't expect it to last long...trust me! EASY and IMPRESSIVE! Compliments of Kraft.
Provided by Chef Decadent1
Categories < 30 Mins
Time 30m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
- Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
- Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
- Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
- Bake for 20 minutes. Enjoy!
Nutrition Facts : Calories 186.7, Fat 11.7, SaturatedFat 6.7, Cholesterol 45.4, Sodium 244.2, Carbohydrate 15.7, Fiber 1.1, Sugar 1.4, Protein 4.9
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
BAKED FETA SPREAD WITH SUN-DRIED TOMATOES
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled pita bread.
Provided by Britt Brouwer
Categories Ingredients Dairy Recipes Cheese Recipes Feta
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer ingredients to a small oven-proof stone dish or ramekin.
- Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 2.2 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 359.5 mg, Sugar 1.2 g
PESTO & SUN-DRIED TOMATO SPREAD
This comes from my aunt who makes a GREAT homemade pesto. A great appetizer that goes very well with wine. If you're like me and not a huge fan of goat cheese-you can substitute the goat cheese with more cream cheese/try feta. If you're looking for a great pesto recipe I recommend #81307. cooking time is chilling time. the longer it sits, the better the flavours.
Provided by um-um-good
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- cream together the cheeses, until well blended.
- add the pesto and tomatoes.
- put into a serving dish/shape into a rectangle.
- top with walnuts.
- chill and serve.
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