GOAT CHEESE AND SUN-DRIED TOMATO BREAD BITES
Enjoy these cheesy bread bites - a tasty appetizer made with Pillsbury™ refrigerated breadsticks.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 1/2 inches wide.
- With thumb, make indentation in center of each breadstick. Place 1 rounded teaspoon cheese in each indentation; top each with 1 teaspoon tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet.
- In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt.
- Bake at 375°F. for 12 to 17 minutes or until tops are light golden brown. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 250 mg, Sugar 1 g
SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES
These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.
Provided by France C
Categories Breakfast and Brunch Eggs
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
- Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
- Submerge mason jars into the water bath and set timer for 55 minutes.
- Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 2.5 g, Cholesterol 203.1 mg, Fat 11.1 g, Fiber 0.3 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 429.2 mg, Sugar 0.8 g
SUN-DRIED TOMATO & GOAT CHEESE BITES
I play Bunco once a month and one of my fellow players brought this for us to snack on. I thought these mini tarts were so delectable that I requested the recipe. I've since made them for my yearly Christmas party and they are always a smash. -Jean Wysocki, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 7
Steps:
- Separate each biscuit into two layers; press each into an ungreased miniature muffin cup., In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 207mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS
Steps:
- Special equipment: 20 small skewers or cocktail toothpicks
- Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
- Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
- Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
- Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.
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.
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
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.
SUN-DRIED TOMATO AND GOAT CHEESE TARTS
Make and share this Sun-Dried Tomato and Goat Cheese Tarts recipe from Food.com.
Provided by JillAZ
Categories Cheese
Time 1h15m
Yield 30 tarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
- Place rounds into mini muffin tins and prick the dough with a fork.
- Bake about 20 minutes at 350 degrees. Allow to cool.
- For filling:.
- Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
- In another bowl, mix together the goat cheese, tomato and green onion.
- Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.
Nutrition Facts : Calories 174.7, Fat 10.3, SaturatedFat 3.4, Cholesterol 27.2, Sodium 223.3, Carbohydrate 16.2, Fiber 0.5, Sugar 2.2, Protein 2.6
GOAT CHEESE AND SUN-DRIED TOMATO TARTINES
Categories Tomato Appetizer Bake Cocktail Party Quick & Easy Goat Cheese Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 hors d'oeuvres servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
- Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
- Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
- Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.
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
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.
PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Make and share this Penne With Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.
Provided by la petite chef
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
- Add onion and saute till tender, approx 3 minutes.
- Stir in garlic and saute 1 minute.
- Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
- Drain pasta and reserve 1/2 cup of pasta water.
- Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
- Season pasta to taste with salt-n-pep.
- Sprinkle with Goat cheese and shredded parm.
- Bon Appetite!
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