Sundriedtomatocheesebread Recipes

SUN-DRIED TOMATO CHEESE BISCUITS

Sun-Dried Tomato Cheese Biscuits image

On busy weeknights, I whip up these biscuits-especially when we're eating Italian. By the time the pasta's done cooking, they're golden brown and ready to serve. -Lisa Huff, Clive, Iowa

Provided by Taste of Home

Time 20m

Yield 6 biscuits.

Number Of Ingredients 9

Ingredients

1-1/2 cups biscuit/baking mix
1/3 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup buttermilk
3 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
1-1/2 teaspoons butter, melted

Steps:

In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened., Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

SUN-DRIED TOMATO PROVOLONE BREAD

Sun-Dried Tomato Provolone Bread image

This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Time 1h10m

Yield 3 mini loaves (6 slices each).

Number Of Ingredients 13

Ingredients

1/3 cup oil-packed sun-dried tomatoes
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1-1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground pepper
2 large eggs
1-1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

Steps:

Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SUN-DRIED TOMATO AND OLIVE QUICK BREAD

Sun-Dried Tomato and Olive Quick Bread image

These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Provided by 2Bleu

Categories Breads

Time 1h5m

Yield 2 loafs, 20 serving(s)

Number Of Ingredients 17

Ingredients

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1 teaspoon black pepper
1/2 cup sun-dried tomato, drained and chopped (packed in oil)
2 tablespoons oil (Reserves of the tomatoes in oil)
2 large eggs
1 1/2 cups 2% low-fat milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup kalamata olive, pitted and chopped
2 tablespoons capers, minced
1/2 cup fresh parsley, minced
1 cup parmesan cheese, grated

Steps:

preheated oven to 350°F.
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
Divide the batter among 2 buttered and floured regular sized loaf pans.
Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack.

SUN-DRIED TOMATO BAKED BRIE

Sun-Dried Tomato Baked Brie image

I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty.

Provided by Big Momma

Categories Spreads

Time 35m

Yield 1 appetizer, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 brie round
1/2 cup sun-dried tomato
1 cup fresh basil
1 cup fresh parsley
2 garlic cloves
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Steps:

Chop sun dried tomatoes, and cover with hot water for 15 minutes.
Chop basil and parsley.
Mince garlic.
Drain tomatoes well, squeezing out excess water.
In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
Add garlic and continue to saute, stirring constantly.
Add balsamic vinegar, basil and parsley.
Stir constantly for 1 minute and remove from heat.
Remove as much rind as possible from brie.
Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
I serve this with crackers and crostini.

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