Sun Dried Tomato Spread Cayenne Toasts Recipes

Steps:

• Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
• Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

Steps:

• Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
• Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
• Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
• To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.

Steps:

• Combine olive oil, sugar, paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper in small bowl; whisk until smooth.
• Cut French bread into 1/4 inch slices;.
• Arrange in single layer on baking sheet.
• Brush with olive oil mixture, whisking oil constantly while using to mix seasonings.
• Toast at 200°F for 1 hour or until crisp.
• Remove to wire rack to cool. Store in airtight container for up to 2 days. Serve with soups and salads. May freeze and reheat at 350°F for 5-7 minutes.

Steps:

• In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Steps:

• Cover the tomatoes in boiling water for about 30 minutes.
• Squeeze dry and then slice on a cutting board.
• Put them into a food processor with the garlic and basil and process for a minute or two.
• Add the vinegar.
• Start adding water, one tablespoon at a time, while the machine is running.
• The mass should start to turn into a deep red paste.
• Add one tablespoon of oil.
• Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
• You may need more water to make it spreadable.
• Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
• Always make sure that the top is covered with olive oil.
• Keep refrigerated.
• Shira says:.
• I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
• I have also made this with lemon juice instead of vinegar but I think it spoils faster.

Steps:

• Place all ingredients except pepper in a food processor (I use a mini chopper for this). Blend until it is pureed. Add pepper to taste.
• Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
• Two tablespoons per serving = 1 point.