Spicy Cayenne Toasts With Sun Dried Tomato Spread Recipes

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SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD



Spicy Cayenne Toasts With Sun-Dried Tomato Spread image

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

1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons fresh parsley, minced
5 basil leaves, chopped
1 green onion, chopped
1 teaspoon pepper
1/2 teaspoon salt
1 pinch sugar
4 ounces goat cheese
1 loaf French baguette, sliced into 1/4 inch slices
1/2 cup olive oil
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 teaspoons garlic powder

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.

SHIRA'S SUN-DRIED TOMATO SPREAD



Shira's Sun-Dried Tomato Spread image

This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.

Provided by Mirj2338

Categories     Spreads

Time 35m

Yield 32 serving(s)

Number Of Ingredients 8

8 ounces sun-dried tomatoes
3 -4 garlic cloves, to taste
8 leaves basil, chopped (or more, depending on how much you like the taste)
salt, to taste
black pepper, to taste
1 tablespoon vinegar
1/2-1 cup water
2 tablespoons olive oil

Steps:

  • Cover the tomatoes in boiling water for about 30 minutes.
  • Squeeze dry and then slice on a cutting board.
  • Put them into a food processor with the garlic and basil and process for a minute or two.
  • Add the vinegar.
  • Start adding water, one tablespoon at a time, while the machine is running.
  • The mass should start to turn into a deep red paste.
  • Add one tablespoon of oil.
  • Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
  • You may need more water to make it spreadable.
  • Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
  • Always make sure that the top is covered with olive oil.
  • Keep refrigerated.
  • Shira says:.
  • I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
  • I have also made this with lemon juice instead of vinegar but I think it spoils faster.

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

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

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

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



Roasted Garlic and Sun-Dried Tomato Spread image

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

2 heads roasted garlic
1/2 teaspoon olive oil
1 (8 ounce) package cream cheese
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup sun-dried tomato packed in oil
1/2 cup finely chopped toasted walnuts

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.

CAYENNE TOASTS



Cayenne Toasts image

Make and share this Cayenne Toasts recipe from Food.com.

Provided by Classy D

Categories     Spreads

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 9

1 cup olive oil
1 1/2 teaspoons sugar
1 teaspoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
2 teaspoons cayenne pepper
1/2 teaspoon black pepper
3 loaves French bread

Steps:

  • Combine olive oil, sugar, paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper in small bowl; whisk until smooth.
  • Cut French bread into 1/4 inch slices;.
  • Arrange in single layer on baking sheet.
  • Brush with olive oil mixture, whisking oil constantly while using to mix seasonings.
  • Toast at 200°F for 1 hour or until crisp.
  • Remove to wire rack to cool. Store in airtight container for up to 2 days. Serve with soups and salads. May freeze and reheat at 350°F for 5-7 minutes.

Nutrition Facts : Calories 317.2, Fat 14.3, SaturatedFat 2.1, Sodium 654.7, Carbohydrate 40.1, Fiber 2.4, Sugar 0.7, Protein 6.8

SUN-DRIED TOMATO SPREAD



Sun-Dried Tomato Spread image

I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.

Provided by JeriBinNC

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/4 cup chopped drained sun-dried tomato packed in oil
4 green onions, chopped
1/4 cup chopped pecans
hot pepper sauce
Worcestershire sauce

Steps:

  • In a medium bowl, beat the cream cheese until smooth.
  • Add remaining ingredients; mix well.
  • Serve with sliced French baguettes or crackers.
  • Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5

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