Kalamata Olives And Sun Dried Tomatoes On Cream Cheese Recipes

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KALAMATA OLIVES AND SUN-DRIED TOMATOES ON CREAM CHEESE



Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese image

Cream cheese complements salty olives and robust sun-dried tomatoes in a savory spread. Make it in 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 10

Number Of Ingredients 10

20 pitted kalamata olives, finely chopped (1/3 cup)
2 tablespoons finely chopped, drained sun-dried tomatoes in oil
1 tablespoon oil from sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
1 teaspoon cider vinegar
1/8 teaspoon crushed red pepper flakes
1 medium clove garlic, finely chopped
1 package (8 oz) cream cheese, softened
Additional fresh basil leaves, if desired
40 assorted crackers

Steps:

  • In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
  • To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

KALAMATA OLIVE AND SUN-DRIED TOMATO BAGEL SMEAR



Kalamata Olive and Sun-Dried Tomato Bagel Smear image

This is another bagel smear that is popular in our house. If you use fat free cream cheese and sour cream, you can reduce the calories considerably without altering the taste noticeably.

Provided by Normaone

Categories     Spreads

Time 10m

Yield 1 1/2 cups,about

Number Of Ingredients 5

12 medium sun-dried tomatoes (not packed in oil)
1 (8 ounce) package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped kalamata olive
1/4 cup chopped red onion

Steps:

  • Put the sun dried tomatoes in a small bowl and cover with boiling water.
  • Let stand until soft, about 10 minutes.
  • Drain, pat dry and finely chop the tomatoes.
  • In a medium bowl, combine the cream cheese and sour cream.
  • Add the chopped olives, chopped onion and chopped tomatoes.
  • Season to taste.
  • Refrigerate until 1 hour before you are ready to use it.
  • Let stand 1 hour at room temperature before using.

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES



Cream Cheese Spread with Olives and Sun-Dried Tomatoes image

Categories     Condiment/Spread     Cheese     Dairy     Olive     Tomato     Appetizer     Cocktail Party     Super Bowl     Low Carb     Quick & Easy     Cream Cheese     Shower     Party     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

12 medium sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped pitted black olives (preferably Kalamata)
1/4 cup chopped red onion

Steps:

  • Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
  • Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

FETA CHEESE LOG WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES



Feta Cheese Log With Kalamata Olives and Sun-Dried Tomatoes image

Make and share this Feta Cheese Log With Kalamata Olives and Sun-Dried Tomatoes recipe from Food.com.

Provided by evelynathens

Categories     Spreads

Time 20m

Yield 1 1/2 cups (approximately)

Number Of Ingredients 10

8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
2 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/2 teaspoon dried Mediterranean oregano, crumbled
1/8-1/4 teaspoon cayenne pepper (depending on your taste)
1/4 cup chopped kalamata olive
1/4 cup chopped sun-dried tomato
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley

Steps:

  • Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
  • Shape into a 10-inch-long log (mixture will be soft).
  • Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
  • Wrap in plastic wrap and refrigerate for at least 5 hours before serving to allow flavours to blend.
  • Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.

Nutrition Facts : Calories 1154, Fat 106.3, SaturatedFat 43.9, Cholesterol 226.2, Sodium 2395.3, Carbohydrate 23, Fiber 5, Sugar 13.5, Protein 35.2

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES



Orzo with Sun-Dried Tomatoes and Kalamata Olives image

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Provided by Karli Shanklin

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 6

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  • Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g

KALAMATA OLIVE, TOMATO, AND CHEESE MELT



Kalamata Olive, Tomato, and Cheese Melt image

Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.

Provided by CINDYOWE

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
½ medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
½ cup red wine
20 kalamata olives, pitted and chopped
⅔ cup crumbled feta cheese
⅔ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
  • Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 62.1 g, Cholesterol 28 mg, Fat 16.1 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 814.5 mg, Sugar 8.1 g

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE



Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese image

Categories     Cheese     Olive     Pasta     Tomato     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large garlic cloves, minced
3/4 cup finely chopped onion
2 tablespoons olive oil
2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
1/2 cup chicken broth
1/4 cup sliced pitted Kalamata or other brine-cured black olives
1/3 cup finely chopped fresh parsley leaves
1/2 pound medium-sized pasta shells
3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta

Steps:

  • In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

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Top Asked Questions

What can I use instead of sundried tomatoes in pasta salad?
Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level. Plum tomatoes can be used in place of sundried tomatoes.
How do you make pasta with goat cheese and tomatoes?
In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese. How would you rate Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese?
How to cook orzo pasta with tomatoes?
Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level. Plum tomatoes can be used in place of sundried tomatoes.

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