Cheese And Sun Dried Tomato On Cocktail Rye Bread Recipes

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

CHEESE AND SUN-DRIED TOMATO CANAPéS

Steps:

• Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
• Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

CHEESE AND SUN-DRIED TOMATO ON COCKTAIL RYE BREAD

Steps:

• Butter the outside of 12 rye bread pieces and lay them buttered side down on a cookie sheet (I line the cookie sheet with"Release" foil).
• Butter the top side of each piece of bread and sprinkle the cheese on the bread (use only half the cheese).
• Put 1/2 tsp of chopped sun dried tomato on the cheese Butter both sides of the remaining 12 slices and place on top of the tomato layer, sprinkle with remaining cheese, sprinkle with chili pepper flakes Press down a bit Broil until the cheese has melted and is all bubbly.
• The bottoms should be golden I like to cut them into 3 pieces but you can leave them large or cut into 2 pieces.

SUN-DRIED TOMATO AND ONION BREAD

Steps:

• Sift flour and salt into a large bowl.
• In a small bowl, dissolve yeast and sugar in warm water.
• Let stand 5-10 minutes until frothy.
• Stir 3 tbsp olive oil into yeast mixture.
• Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
• Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
• Put dough into an oiled medium-size bowl.
• Cover and let rise in a warm place 35-40 minutes until doubled in size.
• Oil a baking sheet.
• Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
• Cook 3 minutes until softened.
• Remove skillet from heat and set aside.
• turn out dough onto a lightly floured surface and cut in half.
• Roll out to give 2 rectangles each about 12 x 9.
• Transfer 1 piece to the baking sheet and prick surface with fork.
• Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
• Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
• Moisten edges of the dough with a little cold water and cover with second sheet of dough.
• Crimp edges to seal.
• Using a sharp knife make a lattice pattern on surface of dough.
• Brush with a little milk to glaze and sprinkle with coarse sea salt.
• Let rise 20 minutes.
• Preheat oven to 450.
• Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
• Serve warm or cold.
• Cut into pieces and garnish with basil.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.