Sun Dried Tomato And Goats Cheese Pesto Recipes

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SUN-DRIED TOMATO AND GOATS CHEESE PESTO



Sun-Dried Tomato and Goats Cheese Pesto image

Make and share this Sun-Dried Tomato and Goats Cheese Pesto recipe from Food.com.

Provided by katew

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup macadamia nuts
100 g sun-dried tomatoes, drained
3/4 cup basil leaves, loosely packed
75 g goat cheese
60 ml olive oil
1/2 cup water
salt and pepper

Steps:

  • Pre heat oven to 180°C.
  • Put nuts on baking tray and bake 5 minutes or until toasted.
  • Place them and goats cheese and basil and tomatoes in food processor.
  • Process till finely chopped.
  • With motor running add oil and water.
  • Taste and season.
  • Serve with pasta of your choice.

Nutrition Facts : Calories 371.3, Fat 32.1, SaturatedFat 7.8, Cholesterol 14.8, Sodium 623, Carbohydrate 17.2, Fiber 4.8, Sugar 10.7, Protein 9.4

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE



Goat Cheese, Pesto and Sun-Dried Tomato Terrine image

Provided by Martha

Time 15m

Number Of Ingredients 10

¼ cup pine nuts
11 ounces goat cheese, room temperature
¼ heavy cream (plus more if necessary)
¼ teaspoon kosher salt
Freshly ground black pepper
4 tablespoons pesto (homemade or store-bought)
5 oil-packed sun-dried tomatoes, drained and finely chopped
Extra virgin olive oil for drizzling
Freshly ground black pepper for garnish
Crackers or sliced bread for serving

Steps:

  • In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
  • Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
  • In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
  • Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
  • Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
  • About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
  • Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
  • Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE



Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche image

Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.

Provided by Il Max

Categories     Breakfast and Brunch     Eggs     Quiche

Time 45m

Yield 8

Number Of Ingredients 8

4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
½ cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
  • In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
  • Bake in preheated oven for 30 minutes, or until done.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g

GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE



Grits with Sun-Dried Tomato Pesto and Goat Cheese image

Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.

Provided by sugarpea

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 1/4 cups chicken stock
1 tablespoon butter
1 clove garlic, minced
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup fat-free half-and-half
2 1/2 ounces sun-dried tomato pesto (about 1/3 cup)
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
4 ounces crumbled soft goat cheese (about 1 cup)
chopped fresh chives (to garnish)

Steps:

  • Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
  • Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
  • Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
  • Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO



Chicken with Goat Cheese and Sun Dried Tomato image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

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, SUN-DRIED TOMATO, AND PESTO TORTA



Goat Cheese, Sun-Dried Tomato, and Pesto Torta image

This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?

Provided by mowo3160

Categories     < 30 Mins

Time 16m

Yield 8-12 serving(s)

Number Of Ingredients 10

4 ounces goat cheese, at room temp
1 (8 ounce) package cream cheese, at room temp
kosher salt
fresh ground black pepper
3 tablespoons tomato paste
3/4 cup drained sun-dried tomato packed in oil, finely chopped
1/2 teaspoon balsamic vinegar
2/3 cup pesto sauce (a thicker pesto is best so that it will hold it's shape)
fresh basil leaves or parsley sprig, for garnishing
toasted baguette, slices for serving

Steps:

  • Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
  • Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
  • Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
  • Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
  • **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO SPREAD



Goat Cheese, Pesto and Sun-Dried Tomato Spread image

Make and share this Goat Cheese, Pesto and Sun-Dried Tomato Spread recipe from Food.com.

Provided by Diane C 2

Categories     Spreads

Time 10m

Yield 2 cups, 18-20 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, softened
4 ounces goat cheese, softened
salt
pepper
1/3 cup store bought pesto sauce or 1/3 cup homemade pesto sauce
1/4 cup sun-dried tomato packed in oil, chopped
2 tablespoons pine nuts, toasted
parmesan cheese or romano cheese, shaved
1/2 lemon, juiced
olive oil or oil from sun-dried tomato
2 -3 basil leaves, chiffonade
toasted baguette or crostini

Steps:

  • With an electric mixer, combine cream cheese and goat cheese until smooth. Season with salt and pepper to taste. Spread onto the bottom of a serving plate.
  • Spread the pesto sauce on top of the cheese layer.
  • Sprinkle sun-dried tomatoes and pine nuts over pesto.
  • Shave strips of parmesan or romano cheese over top.
  • Drizzle lemon juice and oil over top of spread.
  • Garnish with basil.
  • Serve with crackers or toasted baguette/crostini.

Nutrition Facts : Calories 76.2, Fat 7.1, SaturatedFat 3.8, Cholesterol 18.9, Sodium 77.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 2.3

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