Simple Pesto Spread With Sun Dried Tomatoes Recipes
PESTO & SUN-DRIED TOMATO SPREAD
This comes from my aunt who makes a GREAT homemade pesto. A great appetizer that goes very well with wine. If you're like me and not a huge fan of goat cheese-you can substitute the goat cheese with more cream cheese/try feta. If you're looking for a great pesto recipe I recommend #81307. cooking time is chilling time. the longer it sits, the better the flavours.
Provided by um-um-good
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- cream together the cheeses, until well blended.
- add the pesto and tomatoes.
- put into a serving dish/shape into a rectangle.
- top with walnuts.
- chill and serve.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)
This tasty, flavorful spread is quick and easy to make but it looks very elaborate and pretty. It is a great appetizer for a crowd. I love that you make it a day (or two) ahead of time, so there is one less thing to worry about the day of the party. The green, red and white colors look especially festive on a holiday buffet. You can also make a half batch in a mini-loaf pan for a small group.
Provided by StephanieZ
Categories Spreads
Time 20m
Yield 14-20 serving(s)
Number Of Ingredients 10
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).
SIMPLE PESTO SPREAD WITH SUN-DRIED TOMATOES
A neighbor brought this to a block party a couple of years ago. It is so simple and so delicious that I make it and take it everywhere. At Christmas time I make a wreath using Pillsbury Crescent Rolls and spread this combo on it. Very cute!
Provided by Terry Heer
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Soften cream cheese and spread on the bottom of a decorative plate or glass pie plate.
- Top with Pesto Sauce.
- Snip sun-dried tomatoes into small pieces and place on top of the pesto.
- Serve with crackers.
Nutrition Facts : Calories 80.3, Fat 7.8, SaturatedFat 4.4, Cholesterol 25, Sodium 93.9, Carbohydrate 1.5, Fiber 0.1, Sugar 1.1, Protein 1.5
PESTO HERB SPREAD
This is a yummy, creamy version of standard pesto that makes a great spread for get togethers. Tastes great with pita chips or sourdough bread! Sun dried tomatoes may be mixed in for a zesty tang. Add crunch by coating the finished spread with almonds.
Provided by veggigoddess
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 1h15m
Yield 20
Number Of Ingredients 4
Steps:
- Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.
Nutrition Facts : Calories 90 calories, Carbohydrate 0.8 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 84.4 mg, Sugar 0.1 g
SUN-DRIED TOMATO, PESTO CHEESE DIP
Check out my pesto recipe to make this or use your favorite. Its quick and easy finger food! Or mix it all together and add to warm Pasta to make a creamy sauce!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 1 serving platter for a crowd
Number Of Ingredients 3
Steps:
- In a food processor blend cream cheese and 10 tomatoes.
- Mix in rest of the tomatoes.
- Layer half of cheese mixture on to serving platter.
- spread half of the pesto repeat with rest of cheese and pesto.
- Serve with crackers, grilled chicken or fresh veggies.
Nutrition Facts : Calories 1678.9, Fat 164.5, SaturatedFat 100.5, Cholesterol 499, Sodium 1462.4, Carbohydrate 22.6, Fiber 2.6, Sugar 0.9, Protein 36.5
SUN-DRIED TOMATO PESTO DIP
Make and share this Sun-Dried Tomato Pesto Dip recipe from Food.com.
Provided by beverlyjean58
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
- Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
- Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
- Cover and Chill overnight.
- (Can be made 3 days ahead. Keep refrigerated).
- Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.
Nutrition Facts : Calories 344, Fat 33.4, SaturatedFat 19.3, Cholesterol 89, Sodium 449.8, Carbohydrate 7.2, Fiber 1.4, Sugar 3.4, Protein 6.6
PESTO & SUN-DRIED TOMATO BAGUETTE
I've been making this appetizer for years, and it's always the first to go. Even the sceptical ones end up loving it! I've used jars as measurements as it depends on your tastes. I love tons of pesto sauce, tomatoes and cheese on mine!
Provided by Snewtie
Categories Brunch
Time 25m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Preheat Oven to 250 Degrees.
- Slice bread as thinly or thickly as desired.
- Spread each slice with pesto sauce.
- Top with sundried tomatoes, and cheese.
- Bake until cheese is melted.
Nutrition Facts : Calories 3353.4, Fat 123.5, SaturatedFat 63.9, Cholesterol 358.3, Sodium 10750.7, Carbohydrate 403.1, Fiber 43.5, Sugar 91.8, Protein 177.9
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