Best Sun Dried Tomato And Basil Cheesecake Appetizer Recipes

SAVORY SUN-DRIED TOMATO APPETIZER CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Stir together bread crumbs and melted butter. Pat into the bottom of a greased.
• 9-inch springform pan (OR 9-inch deep dish pie plate).
• Bake for 10 minutes. Remove from oven and set aside to cool.
• In large bowl whip cream cheese just to soften. Add shredded cheese and seasoning and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle.
• Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven, leaving door slightly open, let cake cool in oven for about 20 minutes. Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days.

LAYERED SUN-DRIED TOMATO AND BASIL SPREAD

Steps:

• Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
• Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
• Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
• Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
• Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
• Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS

Steps:

• NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
• Drain off the oil from your tomatoes.
• Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
• Place onto a platter and garnish with strips of fresh basil leaves, if desired.
• Serve immediately.
• (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Steps:

• Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
• Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER

Steps:

• 1. chop (crumble) goat cheese on serving dish.
• 2. cover cheese with chopped basil.
• 3. sprinkle basil with olive oil.
• 4. add chopped tomatoes.
• 5. cover with pine nuts.
• 6. sprinkle with vinegar.