Cheese And Sun Dried Tomato On Cocktail Rye Bread Recipes

CHEESE RYE APPETIZERS

Cheese Rye Appetizers image

"I enjoy serving this hors d'oeuvre at family gatherings. It can be mixed ahead of time, refrigerated, and then spread on bread and baked at the last minute. Even kids like it." -Joyce Dykstra, Lansing, Illinois

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7

Ingredients

2 cups shredded Swiss cheese
1 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives
4 bacon strips, cooked and crumbled
1/4 cup chopped green onions
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
30 slices snack rye bread

Steps:

Preheat oven to 450°. In a small bowl, combine the first six ingredients. Spread a rounded tablespoonful over each slice of bread. Place on an ungreased baking sheet. Bake 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 160mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CHEESE AND SUN-DRIED TOMATO CANAPéS

Cheese and Sun-Dried Tomato Canapés image

Bread layered with tomato spread and sprinkled with cheese, bacon and parsley gives you delicious baked appetizers - perfect for a party.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 16

Number Of Ingredients 5

Ingredients

16 slices cocktail rye bread
1/3 cup sun-dried tomato spread
1 cup shredded cheddar cheese (4 ounces)
4 slices bacon, crisply cooked and crumbled
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 55, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 160 mg

SUN-DRIED TOMATO PROVOLONE BREAD

Sun-Dried Tomato Provolone Bread image

This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Time 1h10m

Yield 3 mini loaves (6 slices each).

Number Of Ingredients 13

Ingredients

1/3 cup oil-packed sun-dried tomatoes
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1-1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground pepper
2 large eggs
1-1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

Steps:

Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESE AND SUN-DRIED TOMATO ON COCKTAIL RYE BREAD

Cheese and Sun-Dried Tomato on Cocktail Rye Bread image

I had a few slices of cocktail rye bread left over so I threw this together. Make it as hot or as mild as you like. I forgot to take a picture of the one I made it looked so good I ate it! I made these again this time taking a picture however I used "Rug Roggebrood" snack squares (see photo) this is a very heavy almost black dense bread - the squares however want to fall apart and the flavor of the bread is too heavy it takes over the cheese and sun dried tomatoes flavor. I recommend that you stick to the light pumpernickel or even flattened 9 grain bread. I made these single layer and that works as well.

Provided by Bergy

Categories Cheese

Time 27m

Yield 24-36 Appetizers

Number Of Ingredients 5

Ingredients

24 pieces rye cocktail bread (approx 2x2-inch)
2 tablespoons butter (approx)
2 cups cheddar cheese, shredded or 2 cups your favorite cheese
3 teaspoons chili flakes (optional) or 3 teaspoons chili powder (optional)
1/4 cup sun-dried tomato packed in oil, drained, chopped

Steps:

Butter the outside of 12 rye bread pieces and lay them buttered side down on a cookie sheet (I line the cookie sheet with"Release" foil).
Butter the top side of each piece of bread and sprinkle the cheese on the bread (use only half the cheese).
Put 1/2 tsp of chopped sun dried tomato on the cheese Butter both sides of the remaining 12 slices and place on top of the tomato layer, sprinkle with remaining cheese, sprinkle with chili pepper flakes Press down a bit Broil until the cheese has melted and is all bubbly.
The bottoms should be golden I like to cut them into 3 pieces but you can leave them large or cut into 2 pieces.

Nutrition Facts : Calories 67, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.4, Sodium 114.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.3, Protein 3

BOURSIN CHEESE AND SUN-DRIED TOMATO PIZZA

Boursin Cheese and Sun-Dried Tomato Pizza image

The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. Either is fine, but I prefer the pomodoro version. I've also done it without the mozzarella, but it's better with just a little sprinkled on top. You could also substitute another cheese for the Boursin, like fetta, goat's cheese or even Philadelphia cream cheese. Awesome pizza!

Provided by Baz231

Categories European

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 large plain pizza crust (i.e. pizza base)
1 -2 tablespoon basil pomodoro pesto sauce or 1 -2 tablespoon basil pesto
80 g boursin cheese
45 g sun-dried tomatoes (or semi-dried)
45 g roasted red peppers (approximately)
4 -6 slices hot salami (cut into quarters)
1/4 cup mozzarella cheese

Steps:

Spread pesto sauce over the pizza base.
Distribute the salami evenly over the pizza.
Roughly chop the sun-dried tomatoes and peppers and distribute evenly over the pizza.
Crumble the Boursin cheese and distribute over the pizza.
Sprinkle the mozzarella sparingly over the pizza.
Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden, rotating it 180 degrees half way through cooking to ensure it's cooked evenly (8 to 10 minutes).
When the pizza is ready, remove, cut into pieces and serve immediately.

Nutrition Facts : Calories 239.8, Fat 15.4, SaturatedFat 7.1, Cholesterol 48, Sodium 1460, Carbohydrate 14.7, Fiber 3, Sugar 9.4, Protein 13

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