Best Sun Dried Tomato Goat Cheese Spread 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 GOAT CHEESE SPREAD



Sun-Dried Tomato Goat Cheese Spread image

Tangy young goat cheese is the base for this savory spread. Combined with sun-dried tomatoes, garlic, and fresh parsley. This simple spread is excellent served with a sliced baguette and a glass of red wine.

Provided by Sarah Agrella

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 10m

Yield 4

Number Of Ingredients 4

1 cup soft goat cheese
⅓ cup chopped sun-dried tomatoes
3 cloves garlic, minced
1 tablespoon chopped fresh parsley

Steps:

  • Combine the goat cheese, tomatoes, garlic, and parsley in a food processor; mix until thoroughly combined.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 4.8 g, Cholesterol 44.8 mg, Fat 17.1 g, Fiber 0.6 g, Protein 13 g, SaturatedFat 11.7 g, Sodium 387.2 mg, Sugar 3.2 g

GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)



Goat Cheese Pesto Sun-Dried Tomato Spread (Make Ahead) image

This tasty, flavorful spread is quick and easy to make but it looks very elaborate and pretty. It is a great appetizer for a crowd. I love that you make it a day (or two) ahead of time, so there is one less thing to worry about the day of the party. The green, red and white colors look especially festive on a holiday buffet. You can also make a half batch in a mini-loaf pan for a small group.

Provided by StephanieZ

Categories     Spreads

Time 20m

Yield 14-20 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages cream cheese (softened, light cream cheese works just fine)
8 ounces goat cheese
1 garlic clove, minced
1 1/4 teaspoons dried oregano or 4 teaspoons fresh oregano
1/8 teaspoon black pepper
1/4 cup basil pesto
1/2 cup sun-dried tomato packed in oil, drained and chopped
1 tablespoon sun-dried tomato packed in oil (cut into slivers for garnish) (optional)
5 -8 leaves fresh basil (for garnish, optional, optional) (optional) or 2 -3 oregano sprigs (for garnish) (optional)
2 loaves French bread, sliced thin (or crackers)

Steps:

  • Line an 8 x 4 loaf pan with plastic wrap.
  • Process the first five ingredients in a food processor until smooth.
  • Spread one-third of the cheese mixture in the lined pan.
  • Top with the pesto.
  • Spread one-third of the cheese mixture over pesto.
  • Spread the chopped, drained sun dried tomatoes next.
  • Top with the remaining cheese mixture.
  • Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
  • Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
  • Serve with french bread slices (or crackers).

FRENCH BREAD WITH GOAT CHEESE AND SUN-DRIED TOMATO SPREAD



French Bread with Goat Cheese and Sun-Dried Tomato Spread image

Categories     Cheese     Tomato     Appetizer     No-Cook     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 11-ounce package soft fresh goat cheese (such as Montrachet)
2/3 cup chopped walnuts
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
1/4 cup (about) sour cream
Minced fresh thyme
Chopped walnuts
2 French bread baguettes, sliced

Steps:

  • Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.)
  • Sprinkle cheese with thyme and walnuts. Serve with bread.

GRILLED VEGGIE NAAN-WICH WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 naan-wiches

Number Of Ingredients 18

1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh thyme
1 tablespoon Dijon mustard
1 teaspoon honey
3 cloves garlic, grated
Salt and freshly cracked black pepper
2 large portobello mushroom caps
3 banana peppers, stemmed, seeds removed and quartered lengthwise
2 medium yellow squash, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 large red onion, cut into 1/4-inch slices
3 ounces goat cheese, at room temperature
3 ounces sun-dried tomatoes, minced
Salt and freshly cracked black pepper
8 pieces whole wheat naan
Olive oil, for brushing
2 cups packed fresh basil leaves

Steps:

  • For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
  • Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
  • Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
  • Heat a grill pan over medium-high heat.
  • Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
  • For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
  • For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD



Sun-Dried Tomato, Artichoke, and Goat Cheese Spread image

Made this up for dinner tonight. This would be terrific on bruschetta, but I spread it on tortillas and made quesadillas. PLEASE take all ingredient proportions with a large vat of salt. I didn't measure at all.

Provided by spatchcock

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2-3/4 cup artichoke heart (frozen, preferably, just not marinated)
1/2 cup sun-dried tomato (packed in oil and rinsed)
6 -8 ounces goat cheese
kosher salt (to taste)
2 -3 garlic cloves, minced (fresh only please! no jarred or powdered stuff, add more to taste)
red pepper flakes (to taste, I bought the extra-hot kind from Penzey's)

Steps:

  • Mix everything together in food processor.
  • Use as desired.

Nutrition Facts : Calories 739.8, Fat 51.7, SaturatedFat 35.3, Cholesterol 134.4, Sodium 1720.7, Carbohydrate 30.8, Fiber 8, Sugar 15.4, Protein 43.8

PITA CHIPS WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Pita Chips with Sun-Dried Tomato and Goat Cheese Spread image

Make and share this Pita Chips with Sun-Dried Tomato and Goat Cheese Spread recipe from Food.com.

Provided by Gingerbear

Categories     Spreads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 pita bread, lightly brushed with
olive oil
kosher salt
12 ounces goat cheese
4 ounces cream cheese
1/2 cup chopped sun-dried tomato
1/2 cup pitted and chopped kalamata olive
3 tablespoons basil, cut into a fine chiffonade
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

  • Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita.
  • Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
  • Combine the goat and cream cheese together in a bowl.
  • Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
  • Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
  • Pour the tomato mixture over the cheese.
  • Arrange the pita chips along side the cheese mixture and serve immediately.

SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Sun-Dried Tomato And Goat Cheese Spread image

Number Of Ingredients 11

1/3 cup sun-dried tomato (not oil-packed)
4 ounces chèvre goat cheese
4 ounces reduced-fat cream cheese, softened
1/4 cup chopped fresh basil
1 tablespoon chopped fresh chives
1 teaspoon bottled minced garlic
1/2 teaspoon grated lemon peel
1/4 teaspoon coarsely ground black pepper
20 Keebler® Town House® Bistro multigrain crackers
12 grape tomatoes, quartered
chopped fresh chives

Steps:

  • 1. In small bowl pour enough boiling water over dried tomatoes to cover. Let stand for 10 minutes. Drain tomatoes. Finely chop tomatoes.2. In small bowl stir together tomatoes, chèvre, cream cheese, basil, 1 tablespoon chives, garlic, lemon peel and pepper. Cover and refrigerate at least 2 hours to blend flavors.3. Spread on crackers. Top with tomato pieces and sprinkle with additional chives.

Nutrition Facts : Nutritional Facts Serves

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