Sun Dried Tomato Parmesan Crisps Recipes

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

Steps:

• Preheat oven to 375 degrees, with oven rack in center position.
• In a small bowl, combine sun-dried tomato paste and olive oil.
• On a lightly floured surface, roll out puff pastry to 12-inch square. Transfer to a parchment-lined baking sheet.
• Spread tomato paste mixture evenly over puff pastry with a rubber spatula. Top with cheese and black pepper. Using a pizza wheel, cut into quarters in one direction and sixths in the other to yield 24 pieces.
• Bake 20 to 22 minutes until puffed and golden. Let cool to room temperature on cooling rack before serving.

Steps:

• Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
• Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
• Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
• Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
• Stir tomato oil into couscous mixture and top with Parmesan cheese.

Steps:

• Arrange the tomatoes in a single layer on 4 salad plates; season to taste with salt and pepper.
• Scatter the sun-dried tomatoes over the fresh tomato slices; drizzle with oil and vinegar.
• Use a vegetable peeler to shave the cheese over the salad.

Steps:

• Mix cream cheese, pesto mix, cilantro, and fresh garlic.
• Mold into desired shape on serving platter.
• In bowl of food processor combine sun-dried tomatoes, Parmesan cheese, and dried garlic.
• Process until combined.
• Spread pver cream cheese.
• Serve with bagel chips or any item of your choice.