Sun Dried Tomato And Goat Cheese Spread Recipes

TOMATO-GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

SUN-DRIED TOMATO GOAT CHEESE SPREAD

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.

GRILLED VEGGIE NAAN-WICH WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Steps:

• For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
• Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
• Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
• Heat a grill pan over medium-high heat.
• Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
• For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
• For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)

Steps:

• Line an 8 x 4 loaf pan with plastic wrap.
• Process the first five ingredients in a food processor until smooth.
• Spread one-third of the cheese mixture in the lined pan.
• Top with the pesto.
• Spread one-third of the cheese mixture over pesto.
• Spread the chopped, drained sun dried tomatoes next.
• Top with the remaining cheese mixture.
• Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
• Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
• Serve with french bread slices (or crackers).

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

FRENCH BREAD WITH GOAT CHEESE AND SUN-DRIED TOMATO SPREAD

Steps:

• Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Sprinkle cheese with thyme and walnuts. Serve with bread.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

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.

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES

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.