Best Sun Dried Tomato Biscotti With Basil Cream Cheese Topping Recipes

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SAVOURY MEDITERRANEAN BISCOTTI



Savoury Mediterranean Biscotti image

Make and share this Savoury Mediterranean Biscotti recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 3 dozen

Number Of Ingredients 12

2 eggs
2 tablespoons sugar
1/3 cup olive oil
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano (preferably greek)
3/4 cup grated parmesan cheese
1/4 cup finely chopped sun-dried tomato
1/4 cup finely chopped kalamata olive

Steps:

  • In large bowl, beat eggs and sugar.
  • Add olive oil until smooth.
  • In bowl, combine flour, baking powder, salt, pepper and basil and oregano.
  • Stir dry ingredients into egg mixture until blended.
  • Stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
  • Divide dough into 2 pieces and shape each into a log about 10 inches long.
  • Place on parchment-lined cookie sheet and flatten tops slightly.
  • Bake in preheated 325°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°F oven for 20 to 25 minutes or until firm and dry.
  • Turn over partway through cooking time.
  • Cool on rack.
  • Makes about 3 dozen.
  • Store in airtight container.

SAVORY BISCOTTI WITH SUN-DRIED TOMATOES



Savory Biscotti With Sun-Dried Tomatoes image

Make and share this Savory Biscotti With Sun-Dried Tomatoes recipe from Food.com.

Provided by Pinay0618

Categories     Quick Breads

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons salt
1 teaspoon baking powder
2/3 cup finely grated cabot sharp cheddar cheese
1/3 cup pine nuts, toasted and finely chopped (optional)
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup minced sun-dried tomato
2 tablespoons minced oil-cured hot peppers
4 large eggs, lightly beaten
1/3 cup white wine or 1/3 cup water
1/4 cup olive oil, plus additional for brushing
mild paprika

Steps:

  • Preheat oven to 350ºF. Place two baking sheets together (to simulate thicker sheet) and line top sheet with parchment paper.
  • In large mixing bowl, stir together flour, black pepper, salt and baking powder. Add cheese, pine nuts, parsley, thyme, oregano and basil and stir together. Stir in sun-dried tomatoes and hot peppers.
  • Make well in center of mixture; add eggs, wine or water and 1/4 cup oil and stir until mixture forms soft dough. Turn out onto work surface and knead briefly. Shape into log, about 3 1/2 inches by 8 inches. Transfer to prepared baking sheet and brush top with olive oil. Dust with paprika.
  • Bake for 25 to 30 minutes, or until lightly golden and puffy. Remove from oven and set aside to cool.
  • Reduce oven temperature to 325ºF. Slice cooled log into 1/4-inch-thick slices. Separate slices and return to oven for 15 minutes, or until crisp.

Nutrition Facts : Calories 65, Fat 2.9, SaturatedFat 0.8, Cholesterol 25.7, Sodium 136.1, Carbohydrate 7.2, Fiber 0.3, Sugar 0.3, Protein 2.2

SUN-DRIED TOMATO AND BASIL CHEESECAKE APPETIZER



Sun-Dried Tomato and Basil Cheesecake Appetizer image

This recipe was printed in a Costco flyer. This is a real showstopper on any buffet table, and after it has been decorated with basil and sun-dried tomatoes, it looks beautiful!

Provided by sexymommalucas

Categories     For Large Groups

Time 1h40m

Yield 30 serving(s)

Number Of Ingredients 11

1 1/2 cups dark pumpernickel breadcrumbs
3/4 cup unsalted butter
2 ounces parmesan cheese, grated
3 (8 ounce) packages reduced-fat cream cheese
3 tablespoons chopped onions
1 (32 ounce) jar sun-dried tomatoes
1 tablespoon dried basil
5 large eggs
16 ounces low-fat sour cream
3 tablespoons pesto sauce
fresh basil leaf (to garnish)

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



Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping image

These baked sun-dried tomato biscotti with a creamy topping are just the perfect appetizers to serve to a group!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h50m

Yield 32

Number Of Ingredients 13

1/4 cup sun-dried tomato halves (not oil-packed)
2 eggs
3 tablespoons olive oil
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash ground red pepper (cayenne)
4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Dash garlic powder
1/4 cup crumbled chèvre (goat) cheese (1 oz)

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.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscotti, Sodium 80 mg, Sugar 2 g, TransFat 0 g

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