Sun Dried Tomato Biscotti With Basil Cream Cheese Topping Recipes

SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING

Steps:

• Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
• In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
• Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
• Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD

Steps:

• Mix all three ingredients by hand and serve as a topping to toasted bagels.

SUN-DRIED TOMATO AND BASIL BISCOTTI

Steps:

• In large bowl, beat eggs and sugar. Add olive oil until smooth. In bowl, combine flour, baking powder, salt, pepper and basil. Stir dry ingredients into egg mixture until blended. Stir in cheese and sun-dried tomatoes. Divide dough into 2 pieces and shape (if sticky, flour hands) each into a log about 10 inches long. Place about 4 inches apart on parchment paper lined cookie sheet. Flatten tops slightly. Bake in preheated 325 degrees F oven for 30 minutes or until pale golden and not quite firm to the touch. Remove from oven and let cool on baking sheet for 3 minutes. Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife. Place pieces on baking sheet and return to 325 degrees F oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

SUN-DRIED TOMATO AND BASIL CHEESECAKE APPETIZER

Steps:

• Preheat oven to 350°F.
• In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate.
• Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
• Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling.
• Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day.
• Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.

SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING

Steps:

• Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
• In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
• Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
• Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.