BLUE CHEESE-TOMATO SPREAD
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
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
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
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
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
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
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
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
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
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
Easy bacon, blue cheese and tomato bread recipe. Sure to be a hit.
Provided by Robin Gagnon
Categories Bread
Number Of Ingredients 6
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
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
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
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
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
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
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
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
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
Provided by Adrianna Adarme
Number Of Ingredients 9
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
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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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- Make the Blue Cheese Spread: In small bowl, stir cream cheese, blue cheese and lemon zest until well combined.
- Make the Shallot Vinaigrette: In small bowl, whisk together vinegar, shallots and honey. While whisking, slowly drizzle in oil until all oil is incorporated.
- Build the Salad Stacks: Place one tomato slice on each of two plates. Top each tomato slice with 3 heaping tablespoons of Blue Cheese Spread. Repeat with remaining tomato slices and cheese spread, ending with tomato slices.
- Drizzle salad stacks with Shallot Vinaigrette and sprinkle with salt and pepper. Garnish with basil and serve immediately.
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- Next begin preparation of the sandwiches by whisking the vinegar, oil, rosemary and garlic. Season with salt and pepper and set aside.
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