Parmesan Tomato Spread Recipes
SUN-DRIED TOMATO AND PARMESAN SPREAD
Garlic lovers will literally eat this up! Fresh basil gives it a lovely aroma; crushed red peppers offer a hint of heat; and sun-dried tomatoes make the creamy sandwich spread bright. It's terrific on crackers, too. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a food processor; cover and process until blended. Chill until serving.
Nutrition Facts : Calories 99 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PARMESAN-TOMATO SPREAD
No need to pick up one of those expensive spreads at the deli counter-this quick-to-make Parmesan-Tomato Spread is probably better anyway.
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield Makes 16 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 7
Steps:
- Mix cheeses and sour cream in medium bowl until well blended. Stir in tomatoes, onions and basil;.
- Refrigerate at least 1 hour before serving.
- Serve with crackers.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
BAKED PARMESAN TOMATOES
"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.
Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
BASIL PARMESAN CHEESE SPREAD
Use the best quality fresh ingredients you can afford for this dish. It is very tasty, and as it is white, green and red, and great Christmas dish.
Provided by KJ1036
Categories Spreads
Time 15m
Yield 1 Spread
Number Of Ingredients 8
Steps:
- Blend spinach, basil and garlic in a food processor.
- Gradually add oil and parmesan cheese.
- Process until smooth. Add salt and pepper to taste if desired.
- In a seperate bowl, blend cream and feta cheeses.
- In a serving dish, spread half of the cheese mixture.
- On top of this, spread the tomato paste, and then the spinach mixture.
- Spread the remaining cheese mixture on top.
- Refrigerate before serving.
Nutrition Facts : Calories 2160.5, Fat 196.9, SaturatedFat 98.4, Cholesterol 474.3, Sodium 3949.8, Carbohydrate 25.9, Fiber 3.9, Sugar 10.8, Protein 78.7
TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS
Categories Cheese Herb Nut Tomato Vegetable Appetizer Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 cups spread and about 45 toasts
Number Of Ingredients 14
Steps:
- Make Parmesan toasts:
- Preheat oven to 325° F.
- On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
- In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
- Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
- Just before serving, stir pine nuts into spread. Serve spread with toasts.
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