Vegetable Tureen Appetizer Recipes

VEGETABLE TUREEN APPETIZER

VEGETABLE TUREEN APPETIZER image

Number Of Ingredients 7

Ingredients

3 oz. sundried tomatoes (reconstituted or in oil)
3 small containers Contadina Basil Pesto
8 oz. cream cheese
1 garlic clove, finely minced
1 lb. thinly sliced Provolone
1/4 cup unsalted butter
1/4 cup chopped pistachios

Steps:

Cover tomatoes with water and bring to a boil. Simmer about 10 minutes, drain, and puree in food processor. Blend cream cheese with garlic, chopped pistachios, and butter. Set aside. Line a loaf pan with cheese cloth (or plastic wrap). Cover sides and bottom with 1/4 of provolone, put on 1/2 of the pest and cover with another 1/4 of the pesto, and cover with another 1/4 provolone. Spread on 1/2 of the tomatoes, all of the cream cheese mixture, other half of the tomatoes, then layer of provolone. Spread on other 1/2 of pesto and cover with rest of provolone. Chill for 24 hours, and serve inverted with crackers.

VEGETABLE APPETIZER PIZZA

Vegetable Appetizer Pizza image

My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups fat-free shredded cheddar cheese

Steps:

Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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