Sun Dried Tomato Goat Cheese English Muffin Pizzas Recipes

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

Ingredients

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 MUFFINS

Sun-Dried Tomato Muffins image

These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

SUN-DRIED TOMATO & GOAT CHEESE ENGLISH MUFFIN PIZZAS

Sun-Dried Tomato & Goat Cheese English Muffin Pizzas image

I adapted this recipe from Vegetarian Times Magazine. It is a great "quick fix" for weeknight dinners or a nice snack for the weekends.

Provided by Ariella

Categories Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 small onion, thinly sliced
1 teaspoon olive oil
2 garlic cloves, finely minced
4 whole wheat English muffins, split
3 tablespoons sun-dried tomato pesto (or sun dried tomato paste)
5 1/2 ounces fresh goat cheese

Steps:

Drizzle olive oil in medium skillet over medium heat. Add onions and saute until transparent and starting to brown, 8-10 minutes. Add garlic and stir until fragrant. Remove from heat.
Lightly toast English muffins.
Spread each halve with tomato pesto and top with onions.
Preheat broiler.
Divide goat cheese into eight portions and place one piece on each English muffin halve.
Broil for 1-2 minutes. Serve immediately.

Nutrition Facts : Calories 295.4, Fat 14.2, SaturatedFat 8.4, Cholesterol 30.8, Sodium 622, Carbohydrate 29.9, Fiber 4.7, Sugar 7.1, Protein 14.5

HERB & SUN-DRIED TOMATO MUFFINS

Herb & Sun-Dried Tomato Muffins image

Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

Steps:

Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

SUN-DRIED TOMATO AND GOAT CHEESE TARTS

Sun-Dried Tomato and Goat Cheese Tarts image

Make and share this Sun-Dried Tomato and Goat Cheese Tarts recipe from Food.com.

Provided by JillAZ

Categories Cheese

Time 1h15m

Yield 30 tarts, 8 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces pie crusts, unbaked
1 egg
1/4 cup whole milk
1 tablespoon dry sherry
2 teaspoons chopped basil
1 garlic clove, minced
1 1/2 teaspoons flour
1/2 teaspoon white pepper
1/2 cup crumbled fresh goat cheese
3 tablespoons minced sun-dried tomatoes
1 tablespoon minced green onion

Steps:

Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
Place rounds into mini muffin tins and prick the dough with a fork.
Bake about 20 minutes at 350 degrees. Allow to cool.
For filling:.
Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
In another bowl, mix together the goat cheese, tomato and green onion.
Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.

Nutrition Facts : Calories 174.7, Fat 10.3, SaturatedFat 3.4, Cholesterol 27.2, Sodium 223.3, Carbohydrate 16.2, Fiber 0.5, Sugar 2.2, Protein 2.6

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