Sun Dried Tomato Goat Cheese Bites Recipes

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SUN-DRIED TOMATO GOAT CHEESE SPREAD



Sun-Dried Tomato Goat Cheese Spread image

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

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
8 ounces fresh goat cheese, cubed
Assorted crackers

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.

SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES



Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites image

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

¼ cup oil-packed sun-dried tomatoes
1 teaspoon balsamic vinegar
⅛ teaspoon garlic powder
salt and ground black pepper to taste
6 large eggs
½ cup cottage cheese
2 ounces goat cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

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

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