ROASTED GARLIC & TOMATO SPREAD
Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads. -Tara McDonald, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.
Nutrition Facts : Calories 89 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD
You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.
Provided by Semra22
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
- Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
- Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
- Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
ROASTED-GARLIC TOAST WITH TOMATO
Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.
TEXAS TOMATO TOAST WITH ROASTED GARLIC SPREAD AND HOMEMADE RICOTTA
Provided by Food Network
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes. Remove from the heat and let cool.
- Remove the garlic from the oil and place in a small bowl. Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed. Reserve the remaining oil for other uses (including griddling the Texas toast).
- For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low. Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.)
- Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop. Do not stir the mixture during this time.
- Line a colander or other large strainer with cheesecloth and set over a large bowl. Gently ladle or pour the mixture over the cheesecloth. Allow the whey to drain from the curds and collect in the bowl below. (Whey can be saved for other uses, mostly anything buttermilk can be used for). After about 1 hour of draining, transfer the curds to a small bowl and season with salt. (If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it)
- For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes. Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread. When the one side has reached a deep golden brown color, remove the slice from the skillet. Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread. When it has reached a deep golden brown, remove from the skillet and sprinkle with salt. Repeat with remaining slices.
- Slice the tomatoes into thick slices and sprinkle with salt.
- Smear the Texas toast with 2 tablespoons roasted garlic spread. Assemble tomato slices on top of a slice of toast (1 tomato per slice). Place several small dollops of ricotta on top of the tomatoes. Top with basil. Sprinkle with more salt and a twist of freshly ground black pepper. Eat.
ROASTED GARLIC & TOMATO SPREAD
A different kind of spread for garlic lovers.
Provided by Daune (pronounced "Dawn") Browne
Categories Other Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of bulbs; brush each with 1/2 tsp. oil. Wrap each bulb in heavy duty foil.
- 2. Place wrapped garlic and tomatoes (unwrapped) in a foil-lined 9-in square baking pan. Brush tomatoes with remaining oil.
- 3. Bake at 425 degrees for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes.
- 4. Squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic.
- 5. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.
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ROASTED TOMATO & GARLIC AND FETA SPREAD - GRAB A PLATE
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Estimated Reading Time 4 mins
- Add the tomatoes and the garlic to separate, small pans and drizzle with the olive oil. Place in the oven.
- Keep an eye on the tomatoes, and when they burst after several minutes, remove from the oven. The garlic may take a few minutes longer to cook. When the paper on the garlic begins to turn color, remove and allow to cool. Remove the skin from the garlic.
- Transfer the tomatoes (reserve a few for garnish), garlic, feta, parsley, chili powder, salt, and black pepper to a food processor.
5-INGREDIENT BURST TOMATO SPREAD - GIMME SOME OVEN
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5/5 (7)Total Time 20 minsServings 4
- Heat oil in a large sauté pan over medium-high heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring occasionally.
- Add in the tomatoes and stir to combine with the garlic. Cover the pan and continue to cook, stopping to stir the mixture occasionally, until all of the tomatoes have burst and released their juices to form a sauce, about 6-8 minutes. Continue to simmer the mixture uncovered for an additional 3-4 minutes, or until it reaches your desired consistency. (Note that the spread will thicken a bit as it cools.)
- Reduce heat to low. Add in the balsamic, plus any sweetener and/or herbs (if using), and stir until combined. Taste and season with salt and pepper, as needed.
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