VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD
This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g
CROSTINI WITH SUNDRIED TOMATO-FETA SPREAD
Make and share this Crostini With Sundried Tomato-Feta Spread recipe from Food.com.
Provided by ScrappieDoo
Categories Healthy
Time 20m
Yield 40 crostini
Number Of Ingredients 9
Steps:
- Drain the tomatoes, reserving oil; set aside. Bias-slice the bread into forty 1/2" slices. Lightly brush 1 side of each slice with some of the reserved oil. Bake in a 400 degree oven 4-5 minutes each side or until light brown.
- Meanwhile, finely chop the tomatoes. In a small bowl stir together the tomatoes, onion, capers, olives and garlic: set aside. In a small mixing bowl beat the cream cheese and milk with electric mixer on medium speed until smooth. Stir in the feta or goat cheese cheese till nearly smooth.
- To serve, spread cheese mixture on oiled side of toasts. Top with a small amount of tomato mixture. Serve immediately.
Nutrition Facts : Calories 80.8, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.8, Sodium 190.7, Carbohydrate 12.2, Fiber 0.7, Sugar 0.3, Protein 2.7
CROSTINI WITH SUN-DRIED TOMATO JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sun-dried tomato jam:
- Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
- For the crostini:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble:
- Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
TOMATO CROSTINI WITH WHIPPED FETA
Steps:
- For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
- To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
CROSTINI WITH OLIVES AND FETA SPREAD
This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To make crostini: partially freeze the unsliced bread loaf.
- Cut into 40 (1-inch-thick) slices.
- Arrange on a cookie sheets.
- Drain the tomatoes, reserving oil.
- Lightly brush one side of each slice with the reserved tomato oil or olive oil.
- Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
- Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
- In a small bowl, beat the cream cheese until softened.
- Beat in the feta cheese and milk until smooth.
- Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
- Top with a small dollop of tomato mixture.
- Garnish the crostini with shredded fresh basil.
Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7
BAKED FETA SPREAD WITH SUN-DRIED TOMATOES
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled pita bread.
Provided by Britt Brouwer
Categories Ingredients Dairy Recipes Cheese Recipes Feta
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer ingredients to a small oven-proof stone dish or ramekin.
- Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 2.2 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 359.5 mg, Sugar 1.2 g
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