SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD
From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.
Provided by DailyInspiration
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
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.
GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH
Provided by Giada De Laurentiis
Time 6h37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
- For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
Provided by David Tanis
Categories finger foods, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
- Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
- Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
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.
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