Tomato Artichoke Appetizers Recipes

SUN-DRIED TOMATO ARTICHOKE DIP

Steps:

• In a large bowl, beat the cream cheese, sun-dried tomatoes, artichoke hearts, green onions, garlic salt and pepper until well combined.
• Serve with baguettes, crackers or vegetables. Store covered in the refrigerator for 3-4 days.

TOMATO ARTICHOKE APPETIZERS

Steps:

• Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
• Roll out dough 1/8 inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
• Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.

TOMATO ARTICHOKE APPETIZERS RECIPE - (4.3/5)

Steps:

• Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together biscuit mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with biscuit mix, gently roll dough to coat. Shape into a ball; knead 10 times. Roll out dough 1/8 inch. Cut with 2 inch round cutter dipped in biscuit mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture. Bake 10 to 12 mins or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.

TOMATO & ARTICHOKE BRUSCHETTA

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

SUN-DRIED TOMATO ARTICHOKE BUTTONS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.