Goat Cheese Tomato And Pesto Dip Recipes

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SUN-DRIED TOMATO AND GOATS CHEESE PESTO

Make and share this Sun-Dried Tomato and Goats Cheese Pesto recipe from Food.com.

Provided by katew

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Sun-Dried Tomato and Goats Cheese Pesto image

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.

Nutrition Facts : Calories 371.3, Fat 32.1, SaturatedFat 7.8, Cholesterol 14.8, Sodium 623, Carbohydrate 17.2, Fiber 4.8, Sugar 10.7, Protein 9.4

1/2 cup macadamia nuts
100 g sun-dried tomatoes, drained
3/4 cup basil leaves, loosely packed
75 g goat cheese
60 ml olive oil
1/2 cup water
salt and pepper

PESTO GOAT CHEESE DIP

Super quick and easy dip that tastes like you fussed. The amounts are approximate - you can make as much or as little as you want. The pine nuts could be toasted before hand but I've usually just throw them on. A pesto that we really enjoy is a Garlic and Basil Pesto with Sun-dried tomatoes but any will do. Have fun - this is a very changeable recipe.

Provided by DDW7976

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4



Pesto Goat Cheese Dip image

Steps:

  • Spread the desired amount of goat cheese into a shallow dish.
  • Spread pesto over the top- just enough to coat it nicely.
  • Sprinkle with pine nuts.
  • Heat in 350 degree oven or microwave until heated through.
  • Serve with crackers (Carrs are the best.).

Nutrition Facts : Calories 77.4, Fat 6.3, SaturatedFat 4.4, Cholesterol 16.8, Sodium 109.5, Carbohydrate 0.5, Sugar 0.5, Protein 4.6

3 -6 ounces goat cheese
1/2 cup pesto sauce (+/- depending on how much you want)
pine nuts
cracker

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.

Provided by Il Max

Categories     Breakfast and Brunch     Eggs     Quiche

Time 45m

Yield 8

Number Of Ingredients 8



Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
  • In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
  • Bake in preheated oven for 30 minutes, or until done.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g

4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
½ cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

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



Goat Cheese Pesto Sun-Dried Tomato Spread (Make Ahead) image

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).

2 (8 ounce) packages cream cheese (softened, light cream cheese works just fine)
8 ounces goat cheese
1 garlic clove, minced
1 1/4 teaspoons dried oregano or 4 teaspoons fresh oregano
1/8 teaspoon black pepper
1/4 cup basil pesto
1/2 cup sun-dried tomato packed in oil, drained and chopped
1 tablespoon sun-dried tomato packed in oil (cut into slivers for garnish) (optional)
5 -8 leaves fresh basil (for garnish, optional, optional) (optional) or 2 -3 oregano sprigs (for garnish) (optional)
2 loaves French bread, sliced thin (or crackers)

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