Spicy Cayenne Toasts With Sun Dried Tomato Spread Recipes

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SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD



Spicy Cayenne Toasts With Sun-Dried Tomato Spread image

From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.

Provided by DailyInspiration

Categories     Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons fresh parsley, minced
5 basil leaves, chopped
1 green onion, chopped
1 teaspoon pepper
1/2 teaspoon salt
1 pinch sugar
4 ounces goat cheese
1 loaf French baguette, sliced into 1/4 inch slices
1/2 cup olive oil
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 teaspoons garlic powder

Steps:

  • Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
  • Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
  • Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
  • To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.

SPICY SUN-DRIED TOMATO SAUCE



Spicy Sun-Dried Tomato Sauce image

Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.

Provided by Kumquat the Cats fr

Categories     Sauces

Time 50m

Yield 7-8 cups, 16 serving(s)

Number Of Ingredients 14

4 cups sun-dried tomatoes, dry packed (about 14 ounces)
6 cups water
1/4 cup extra virgin olive oil
3 cups onions, diced
1/2 cup carrot, peeled and grated
6 garlic cloves
1 cinnamon stick, 2 inches, 2 pinches cinnamon
1 strip orange peel, 1/2 inch by 3 inches, pith removed
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
6 cups water
2 -3 tablespoons fresh basil, chopped
1 tablespoon balsamic vinegar

Steps:

  • Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
  • In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
  • Reduce heat to low, cover the pan, and simmer for 20 minutes.
  • Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
  • Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
  • Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

SUN-DRIED TOMATO SPREAD & CAYENNE TOASTS



SUN-DRIED TOMATO SPREAD & CAYENNE TOASTS image

Categories     Cheese     Tomato     Appetizer     No-Cook

Yield 8-12

Number Of Ingredients 17

Sun-dried tomato spread:
1 1/2 oz dried tomatoes (or sun-dried tomatoes in oil)
1 cup olive oil (or less if sun-dried tomatoes were packed in oil)
3-5 cloves garlic
2 parsley sprigs
5 basil leaves or 1 tsp dried leaf basil
3 French bread loaves
Topping:
1 cup olive oil
2 tsp cayenne pepper
1-1/2 tsp salt
1-1/2 tsp sugar
1/2 tsp black peppper
1 tsp paprika
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
2 (4 oz.) goat cheese rounds

Steps:

  • Sun-dried tomato spread: To rehydrate dried tomatoes, place tomatoes on a steamer rack over simmering water until tomatoes are completely soft and have no hard spots, about 45 minutes. Check water level often to keep bottom of steamer from drying out. Place steamed tomatoes, in a 2-cup container with a tight fitting lid. Add all remaining ingredients. Cover container; shake to blend ingredients. Refrigerate at least 2 days to blend flavours. To serve, in a food processor fitted with a steel blade, process contents of container until almost smooth, leaving some texture. Cayenne Toasts: Preheat oven to 200°F. Prepare topping by whisking all topping ingredients, until blended, in a 2-quart bowl; set aside. Using a serrated bread knife or electric knife cut French bread into slices about 1/4 inch thick. Lay slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each bread slice with topping. Whisk mixture often while using so that seasonings do not settle to the bottom of the bowl. Dry in a preheated oven until very crisp, about 1 hour. The texture should be similar to Melba toast. Remove from the baking sheets; cool on wire racks. When completely cool, store in airtight containers until served or up to 2 days. Cooled toasts can be packed in freezer containers and frozen up to 2 months. Recrisp frozen toasts in preheated 350°F oven 5 to 7 minutes. Place goat cheese on 1 or 2 serving dishes; pour tomato spread over cheese. Use small knives to spread on cayenne toasts or crackers.

SUN-DRIED TOMATO SPREAD



Sun-Dried Tomato Spread image

I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.

Provided by Don Ondersma II

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 16

Number Of Ingredients 8

2 (6 ounce) cans tomato paste
2 tablespoons chopped fresh basil
¼ cup olive oil
1 teaspoon crushed garlic
¾ cup sun-dried tomatoes, packed in oil, drained
½ teaspoon salt
1 teaspoon white sugar
1 teaspoon garlic salt

Steps:

  • In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g

SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS



Sun-Dried-Tomato Relish With Cayenne Toasts image

Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten Speed; 1996).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup oil-packed sun-dried tomatoes (from two 10-ounce jars), drained and finely chopped
1/4 cup finely chopped walnuts
4 large basil leaves, coarsely chopped
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
1 baguette, cut on the bias into 1/4-inch slices
1/4 cup extra-virgin olive oil
Cayenne pepper, for sprinkling
8 ounces soft fresh goat cheese

Steps:

  • Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
  • Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

SPICY SUN-DRIED TOMATO AND CLAM SPREAD



Spicy Sun-Dried Tomato and Clam Spread image

A slightly spicy and creamy spread of sun-dried tomatoes and clams. This spread tastes great served with good pita bread!

Provided by CHAUSER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 10

⅓ cup sun-dried tomatoes
1 clove garlic
½ teaspoon crushed red pepper
½ teaspoon dried parsley
½ teaspoon dried basil
¼ teaspoon chili powder
1 dash salt
1 dash pepper
1 (8 ounce) package cream cheese, softened
1 (6.5 ounce) can minced clams, drained

Steps:

  • In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 2.4 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 137 mg, Sugar 0.6 g

SUN-DRIED TOMATO SPREAD



Sun-Dried Tomato Spread image

Number Of Ingredients 20

3 ounces sun-dried tomatoes
2 large garlic cloves
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup olive oil
2 parsley sprigs
1/4 teaspoon red pepper
1 green onions, chopped
6 ounces cream cheese
2 ounces butter, softened
------------------------------
Cayenne Toast:
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 cup olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 loaf French bread

Steps:

  • Cover dried tomatoes with boiling water and let stand for 20 minutes to rehydrate. Drain. Combine all but cream cheese and butter in processor, then let marinate for 2 hours. Combine cream cheese and butter. Whip until smooth. In small bowl lined with plastic wrap, layer cheese, tomato, cheese, tomato, and cheese. This keeps for several days in refrigerator. Serve with Cayenne Toast. Cayenne Toast: Whisk ingredients (except bread) together. Cut bread into 1/4-inch slices. Spread oil mixture on each slice with a pastry brush. Bake on ungreased sheet in a 200° oven for 1 hour.

Nutrition Facts : Nutritional Facts Serves

SPICY SHRIMP & SUN DRIED TOMATO DIP RECIPE - (4.3/5)



Spicy Shrimp & Sun Dried Tomato Dip Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 7

3/4 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 cup sun-dried tomatoes in oil, drained
2 tablespoons FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 cup fresh or thawed frozen cooked shrimp, chopped
1/3 cup fresh basil leaves, chopped
2 tablespoons red onion, chopped

Steps:

  • Combine mayonnaise mixture with remaining ingredients in medium bowl. Chill 1 hour. Serve with your favorite cut up vegetables and crackers or pita chips for dipping.

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