Sun Dried Tomato Cheese Balls Recipes

SUN-DRIED TOMATO CHEESE BALLS

Steps:

• In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

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.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

SUN-DRIED TOMATO CHEESE BALL

Steps:

• Mix cheese, mustard, basil, onion, garlic, and onion powder in large bowl with a electric mixer at medium speed. Mix until blended but not smooth.
• Stir in the sun dried tomatoes and shape the cheese mixture into a 5-inch ball. Wrap and refrigerate for 1 hour. Roll in chopped nuts and wrap and refrigerate until ready to serve.

SUN-DRIED TOMATO CHEESE BALLS

Steps:

• In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
• Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

CREAMY SUN-DRIED TOMATO FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

PEPPERONCINI & SUN-DRIED TOMATO CHEESE BALL

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add peppers and tomatoes; mix well.
• Refrigerate several hours or until chilled.
• Shape into ball; roll in nuts until evenly coated.