Blue Cheese And Tomato Spread Recipes

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BLUE CHEESE-TOMATO SPREAD



Blue Cheese-Tomato Spread image

If you're looking for a spread that's as flavorful as it is creamy, this one, made with sun-dried tomatoes and blue cheese, fits the bill perfectly.

Provided by My Food and Family

Categories     Meal Recipes

Time 3h40m

Yield Makes 1-1/2 cups or 12 servings, 2 Tbsp. spread each.

Number Of Ingredients 7

1/2 cup sun-dried tomatoes
boiling water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
3/4 cup KRAFT Real Mayo Mayonnaise
2/3 cup chopped pecans, toasted
1/2 cup minced fresh basil

Steps:

  • Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes; let stand 30 min. or until tomatoes are soft and plumped. Drain tomatoes; chop into small pieces. Set aside.
  • Beat cream cheese and blue cheese in small bowl with electric mixer on medium speed until well blended. Stir in tomatoes, mayo, pecans and basil; cover.
  • Refrigerate several hours or until chilled. Serve as a spread for assorted crackers.

Nutrition Facts : Calories 250, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BLUE CHEESE + SMASHED AVOCADO AND ROASTED TOMATO GRILLED CHEESE



Blue Cheese + Smashed Avocado and Roasted Tomato Grilled Cheese image

This grilled cheese tastes over-the-top without the over-the-top effort

Provided by Tieghan Gerard

Categories     Sandwiches

Time 40m

Number Of Ingredients 9

1 cup grape tomatoes (halved)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado (lightly mashed)
1 cup fresh arugula
4-6 ounces blue cheese (crumbled)
4 slices seedy bread
softened butter (for spreading)

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease a baking sheet and add the halved tomatoes. Toss the tomatoes with olive oil, salt and pepper. Roast for 25 to 30 minutes, remove from the oven and set aside. When the tomatoes are finished roasting turn the oven to broil.
  • Lightly mash the avocado with the salt and pepper. Spread one side of each bread slice with softened butter. On the unbuttered sides evenly spread the mashed avocado among the insides of all 4 slices of bread. Add the blue cheese right on top of the mashed avocado. Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minutes. Just until the blue cheese begins to melt. Remove from the oven and heat a skillet over medium heat.
  • Divide the arugula in two and place right on top of the melted blue cheese and then add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet. Cook until cheese is melted and both sides are golden brown, at least 3 minutes per side. Lower the heat if the bread gets too brown. Serve immediately

Nutrition Facts : Calories 882 kcal, Carbohydrate 41 g, Protein 21 g, Fat 51 g, SaturatedFat 21 g, Cholesterol 73 mg, Sodium 1165 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON



Chicken Breast Stuffed with Spinach Blue Cheese and Bacon image

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
  • Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
  • Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g

BLUE CHEESE SPREAD



Blue Cheese Spread image

When entertaining during the holidays it's nice to have make-ahead recipes like this. Crunchy toasted walnuts complement the creamy spread. -Carole Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 10

3 shallots, finely chopped
2 teaspoons butter
2 cups (8 ounces) crumbled blue cheese
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons Cognac or brandy
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped walnuts, toasted
Assorted crackers

Steps:

  • In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

TOMATO BLUE CHEESE SOUP



Tomato Blue Cheese Soup image

I simply love tomato soup. I also love cheese, so I tried them together. And this is the result.

Provided by chrystal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves garlic, minced
½ cup chopped red bell pepper
¼ large red onion, chopped
¼ cup crumbled blue cheese
1 (4 ounce) package cream cheese, softened
¼ cup heavy cream
¼ cup milk
1 (14.5 ounce) can diced tomatoes
1 ½ cups tomato juice
2 teaspoons dried basil
¼ teaspoon ground black pepper
1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)

Steps:

  • Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
  • Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 13 g, Cholesterol 59 mg, Fat 21.7 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.9 g, Sodium 605.2 mg, Sugar 7.7 g

BACON, BLUE CHEESE AND TOMATO BREAD RECIPE



Bacon, Blue Cheese and Tomato Bread Recipe image

Easy bacon, blue cheese and tomato bread recipe. Sure to be a hit.

Provided by Robin Gagnon

Categories     Bread

Number Of Ingredients 6

1 lb. dough
8 strips of crispy bacon
1/2 cup crumbled blue cheese
1/2 cup diced fresh tomatoes
olive oil
crushed garlic

Steps:

  • Preheat oven to 350°.
  • Stretch out dough into a long thin rectangle. Use a rolling pin to help, if you need to.
  • Crumble the strips of bacon onto half the dough into long direction.
  • Top with blue cheese, then tomato.
  • Fold the uncovered side over the filling.
  • Whisk together oil and garlic, then baste top of dough with it.
  • Roll up the dough, then baste with more garlic oil mixture.
  • Put on baking sheet.
  • Bake for 45 minutes.
  • Slice and serve warm or cool.

CUCUMBER ROUNDS WITH BLUE CHEESE SPREAD



Cucumber Rounds With Blue Cheese Spread image

Make and share this Cucumber Rounds With Blue Cheese Spread recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 15m

Yield 100 rounds

Number Of Ingredients 6

8 ounces blue cheese, softened
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon Worcestershire sauce
3 -4 cucumbers
1 cup finely chopped salted peanuts

Steps:

  • The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended.
  • Add Worcestershire sauce. Mix well. Cover and refrigerate.
  • On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds.
  • Pat cucumber rounds dry with a paper towel.
  • Spread about 1 teaspoon cheese mixture on each round.
  • Sprinkle peanuts on top.

STEAK SLIDERS WITH BLUE CHEESE AND HORSERADISH



Steak Sliders with Blue Cheese and Horseradish image

A perfectly balanced game day appetizer using leftover flat iron steak. Quick, easy and crowd pleasing!

Provided by Suzie J.

Categories     Appetizer

Time 15m

Number Of Ingredients 8

1 1 pound flat iron steak, (cooked rare, cooled and sliced thin)
1/2 Cup Blue Cheese
3 Tbsp Mayo
3 Tbsp Creamy Horseradish (see notes)
1 Cup Arugula
1/2 Cup Tomato Onion Jam (click for link, see notes)
6 Slider Buns
2 Tbsp Olive Oil

Steps:

  • Make the horseradish mayo: Combine 3 tbsp mayo + 3 tbsp creamy horseradish. Set aside
  • Slice flat iron steak across the grain into very thin slices. (Easier to do if steak is cold or using leftovers). Set aside. (see notes)
  • Split slider buns and crumble blue cheese.
  • Gather all components and set aside in a line: Steak and buns, mayo, blue cheese, arugula and tomato onion jam (or balsamic glaze)
  • Heat and oil a griddle pan to 400F
  • Brush olive oil on both the top and bottom of the inside of the slider buns. Add to griddle pan inside down and toast for 1-2 minutes or until golden. (Leave room to cook the sliced steak) Brush the top and bottom lightly with olive oil, flip and toast the outsides (1 minute)
  • While the buns are toasting, add the sliced steak and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
  • When the buns are done toasting, line them up. Spread 1 tbsp of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tbsp blue cheese crumbles, then top with arugula. Spread 1-2 tbsp of the tomato onion jam (or 1 tbsp of balsamic glaze) to the top bun and place on top of the arugula.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1 slider, Calories 262 kcal, Carbohydrate 37 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 284 mg, Fiber 2 g, Sugar 17 g

SUN-DRIED TOMATO BLUE CHEESE SPREAD



Sun-Dried Tomato Blue Cheese Spread image

This is a great party spread -- try it at your next gathering.

Provided by Daily Inspiration S @DailyInspiration

Categories     Cheese Appetizers

Number Of Ingredients 5

3 ounce(s) sundried tomatoes, reconstituted and chopped fine
8-10 ounce(s) gorgonzola, finely crumbled
3-4 ounce(s) cream cheese, softened
4 ounce(s) finely chopped pecans
salt and pepper to taste

Steps:

  • In a bowl, thoroughly mix all ingredients except the nuts. Lightly spray a small bowl, sprayed with cooking spray, to use as a mold.
  • Place nuts in the bottom of the prepared bowl. Spoon cheese mixture on top. Place plastic wrap tightly over the top and refrigerate a minimum of 3 hours or overnight.
  • When ready to serve, invert spread onto a plate and let stand at room temp for 1 hour. Serve with your favorite crackers or toasts.

BLUE CHEESE AND TOMATO SPREAD



Blue Cheese and Tomato Spread image

From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.

Provided by Chocolatl

Categories     Spreads

Time 1h1m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 lbs tomatoes, cored, halved and seeded
1 cup blue cheese, crumbled, at room temperature (aged Gorgonzola preferred)
1/2 cup feta cheese, crumbled
1 -3 tablespoon vodka (or white rum) (optional)
1/3 cup extra-virgin olive oil
2 tablespoons chopped of fresh mint

Steps:

  • Preheat oven to 375°F.
  • Arrange tomatoes on a baking sheet in a single layer, cut side up.
  • Bake for 1 hour, until they shrink to half their original size.
  • Let cool, then puree.
  • Just before serving, mash cheeses together with a fork.
  • Stir in tomatoes; mixture should be somewhat coarse.
  • Add vodka or rum.
  • Drizzle with oil and stir to mix; oil should not be completely incorporated.
  • Place in a serving bowl and sprinkle with mint.

BLUE CHEESE BLT



Blue Cheese BLT image

Provided by Adrianna Adarme

Number Of Ingredients 9

3 slices of thick-cut bacon
3 tablespoons sour cream
1 1/2 tablespoons blue cheese (crumbled)
Pinch of dried mustard
Pinch of garlic powder
Salt
2 slices of sourdough bread
2 pieces of butter lettuce
1 vine ripe tomato (sliced)

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with a piece of parchment or foil. Place the bacon side-by-side and transfer to the oven to cook for 15 to 20 minutes, until golden brown. Carefully remove the bacon from the baking sheet and transfer to a bed of paper towels to drain.
  • In a small bowl, mix together the sour cream, blue cheese, dried mustard, garlic powder and a few pinches of salt. Place the slices of toast in the toaster and toast until lightly golden brown.
  • To assemble the sandwich, liberally add the blue cheese dressing to both sides of bread. Stack the lettuce, tomato slices and bacon on top of one another. Place the second half of bread on top and slice the sandwich in half.

Nutrition Facts : ServingSize 1 g

TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE



Tomato Sandwiches with Blue Cheese Mousse image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 loaf ciabatta, sliced in half horizontally
Olive oil
1/2 stick unsalted butter, at room temperature
8 ounces blue cheese (something really good, not prepackaged crumbles)
4 ounces whipped cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
4 ounces heavy cream
2 large heirloom tomatoes
Kosher salt and freshly ground black pepper
1/2 medium white onion, thinly shaved on a mandoline

Steps:

  • Preheat the oven to 500 degrees F.
  • Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
  • In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
  • Slice each tomato into four thick slices, then sprinkle with salt and pepper.
  • Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
  • Serve with plenty of napkins.

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