GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE
Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.
Provided by sugarpea
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
- Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
- Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
- Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.
Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1
ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
GOAT CHEESE, TOMATO, AND PESTO DIP
The dish is not only easy to make, it is gorgeous and makes many mouths happy! Bring it to a party and I guarantee at least 5 people ask you for the recipe. I brought this to a BBQ and folks used it as a burger topping. YUMMMMMY.
Provided by charkins
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 13.9 g, Cholesterol 21.5 mg, Fat 15.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 377.4 mg, Sugar 1.9 g
CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES
Make and share this Creamy Baked Grits With Sun-Dried Tomatoes recipe from Food.com.
Provided by Juenessa
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Generously butter 8x8x2-inch glass baking dish.
- Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
- Gradually whisk in grits and return mixture to boil, whisking occasionally.
- Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes.
- Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally.
- Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer.
- Stir in tomatoes and thyme.
- Season to taste with salt and pepper.
- Pour into prepared dish.
- Sprinkle goat cheese over.
- Bake until cheese softens, about 15 minutes.
- Garnish with chives, if desired, and serve immediately.
Nutrition Facts : Calories 218.8, Fat 16.9, SaturatedFat 9.7, Cholesterol 50.9, Sodium 90.3, Carbohydrate 15.1, Fiber 1.2, Sugar 0.3, Protein 4.1
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
GOAT CHEESE AND SUN-DRIED TOMATO PASTA
This simple, tasty pasta dinner can be prepared in just half an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
- Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
- To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.
Nutrition Facts : Calories 527 g, Fat 17 g, Fiber 5 g, Protein 22 g
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Categories Egg Garlic Tomato Breakfast Brunch Bake Vegetarian Goat Cheese Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
- Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
- Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES
Categories Milk/Cream Tomato Side Bake Goat Cheese Cornmeal Fall Simmer Bon Appétit
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.
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