Sun Dried Tomato And Goat Cheese Bites Recipes
GOAT CHEESE AND SUN-DRIED TOMATO BREAD BITES
Enjoy these cheesy bread bites - a tasty appetizer made with Pillsbury™ refrigerated breadsticks.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 1/2 inches wide.
- With thumb, make indentation in center of each breadstick. Place 1 rounded teaspoon cheese in each indentation; top each with 1 teaspoon tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet.
- In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt.
- Bake at 375°F. for 12 to 17 minutes or until tops are light golden brown. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 250 mg, Sugar 1 g
SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES
These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.
Provided by France C
Categories Breakfast and Brunch Eggs
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
- Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
- Submerge mason jars into the water bath and set timer for 55 minutes.
- Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 2.5 g, Cholesterol 203.1 mg, Fat 11.1 g, Fiber 0.3 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 429.2 mg, Sugar 0.8 g
ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
SUN-DRIED TOMATO & GOAT CHEESE BITES
I play Bunco once a month and one of my fellow players brought this for us to snack on. I thought these mini tarts were so delectable that I requested the recipe. I've since made them for my yearly Christmas party and they are always a smash. -Jean Wysocki, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 7
Steps:
- Separate each biscuit into two layers; press each into an ungreased miniature muffin cup., In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 207mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
GOAT CHEESE AND SUN-DRIED TOMATO TARTINES
Categories Tomato Appetizer Bake Cocktail Party Quick & Easy Goat Cheese Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 hors d'oeuvres servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
- Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
- Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
- Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.
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SUN DRIED TOMATO PESTO GOAT CHEESE BITES - RECIPE …
From reciperunner.com
Servings 15Total Time 27 minsCategory AppetizersCalories 50 per serving
- Preheat oven to 325° F. In a bowl whisk together the goat cheese, Greek yogurt, pesto, sun dried tomatoes, salt and pepper. Divide the filling evenly into the phyllo shells.
- Bake for 12-15 minutes. Top the bites with extra sun dried tomatoes, pine nuts and basil. Serve immediately.
SUN-DRIED TOMATO AND GOAT CHEESE APPETIZERS - …
From pillsbury.com
4.5/5 (100)Category AppetizerServings 20Total Time 40 mins
- Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
- In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
- Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
3-INGREDIENT GOAT CHEESE & SUN-DRIED TOMATO BITES …
From eatingwell.com
Ratings 1Calories 48 per servingCategory Healthy Finger Food Recipes
- Unroll pie crust onto a cutting board or clean surface. Roll the dough to about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, rerolling the scraps if needed. Place the dough circles in the muffin-tin cups, gently pressing into the bottom and sides. Prick the dough with a fork. Bake until lightly browned, 5 to 6 minutes. Remove from the oven.
- Add 1 teaspoon goat cheese to each cup, then top with 1/2 teaspoon tapenade. Bake until hot, 3 to 5 minutes more. Let cool for 10 minutes. Sprinkle with parsley, if using.
SUN-DRIED TOMATO GOAT CHEESE BITES - DIABETIC KITCHEN
From diabetickitchen.com
Servings 10Estimated Reading Time 7 minsCategory AppetizerTotal Time 24 mins
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SUN DRIED TOMATO & GOAT CHEESE PIZZA - NO RECIPE REQUIRED
From noreciperequired.com
4.4/5 (34)Category AppetizerCuisine AmericanTotal Time 35 mins
- I love making pizzas at home. With a few simple tricks, they are easy to make, and the choice of toppings are nearly endless, making it easy to catere to everyone’s tastes, and even the changing seasons. Here, I show you how to make a sun dried tomato and goat cheese pizza. The sun dried tomatoes are super dense in flavor and a bit sweet, and go perfectly with the goat cheese, with is dotted throughout the pizza and adds a creamy rich flavor and texture. Get the dough from a local pizza shop like I do, which saves you a ton of time, and is generally a great product. Enjoy! Recipe Overview and Keys to Success To make the best sun dried tomato and goat cheese pizza, make sure to do the following:
- You can certainly make the dough if you like, but I prefer buying it from a local pizza shop. It’s a big time saver, and the quality is always high If you can use a pizza stone, or at least a heavy gauge pan, rather than a thin metal sheet. It retains heat better, and well help get a nice crispy crust Stretch the dough nice and thin, or it can really over power the sauce and toppings, and taste more like a loaf of bread with toppings, rather than pizza. Use very high heat, a 500 degree oven8 Finally, use some restraint with the sauce and toppings, otherwise, the pizza can get soggy and out of balance
- 1 medium pizza dough 1 cup pizza sauce ¼ cup julienned sun dried tomatoes ~3 oz goat cheese ~6 oz mozzarella cheese Flour to prevent dough sticking Polenta to help slide the dough
SUN-DRIED TOMATO AND GOAT CHEESE LOG RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Heat oil over medium-high heat in a nonstick skillet. Sauté garlic 30 seconds. Add capers and tomatoes to pan; sauté 2 minutes or until heated through. Remove pan from heat, and allow mixture to cool.
- Arrange cheese on platter, and spoon tomato mixture over cheese. Serve with toasted bread rounds.
SUN-DRIED TOMATO HUMMUS PESTO BITES | FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 36Total Time 20 minsEstimated Reading Time 6 mins
- Preheat your oven to 375 degrees and place the pine nuts on a small baking sheet. Bake until lightly golden brown and toasted, about 5-10 minutes. Watch them closely, so they don't burn. Once toasted, finely chop them and set aside.
- Using an electric hand mixer, beat the goat cheese, hummus and a pinch of salt and pepper together in a large bowl, until smooth and creamy. You'll need to scrape down the sides of the bowl a few times.
- Divide the hummus evenly between the crackers (I used a piping bag, but you can also just spoon it on). Top each cracker with 1/4 tsp of the pesto* and a sprinkle of the chopped pine nuts. Garnish with an additional sun-dried tomato piece if desired.
SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
From recipegirl.com
5/5 (1)Total Time 50 minsCategory AppetizerCalories 91 per serving
- Lightly oil a 13x9-inch baking pan. Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 30 polenta rounds (or as many as you can).
- Place the basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
- Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute the polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
- Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt. Serve warm or at room temperature.
CHRISTMAS APPETIZER BITES - WELL PLATED BY ERIN
From wellplated.com
5/5 (5)Total Time 25 minsCategory AppetizerCalories 67 per serving
- Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the shells in their protective tray until ready to use. (OPTIONAL: For extra crispy shells, arrange the shells in a single layer on a baking sheet and bake at 350 degrees for 8 minutes. Set aside to cool.)
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