Sun Dried Tomato Goat Cheese Spread Recipes

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

Steps:

• Preheat the broiler.
• In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
• Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
• Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

Steps:

• For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
• Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
• Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
• Heat a grill pan over medium-high heat.
• Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
• For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
• For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

Steps:

• Preheat oven to 350°F.
• Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
• Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
• Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
• Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

Steps:

• Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Sprinkle cheese with thyme and walnuts. Serve with bread.

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).

Steps:

• Pre heat oven to 180°C.
• Put nuts on baking tray and bake 5 minutes or until toasted.
• Place them and goats cheese and basil and tomatoes in food processor.
• Process till finely chopped.
• With motor running add oil and water.
• Taste and season.
• Serve with pasta of your choice.

Steps:

• Mix everything together in food processor.
• Use as desired.

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

Steps:

• Combine the goat cheese, tomatoes, garlic, and parsley in a food processor; mix until thoroughly combined.

Steps:

• Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita.
• Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
• Combine the goat and cream cheese together in a bowl.
• Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
• Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
• Pour the tomato mixture over the cheese.
• Arrange the pita chips along side the cheese mixture and serve immediately.

Steps:

• 1. chop (crumble) goat cheese on serving dish.
• 2. cover cheese with chopped basil.
• 3. sprinkle basil with olive oil.
• 4. add chopped tomatoes.
• 5. cover with pine nuts.
• 6. sprinkle with vinegar.