Best Sun Dried Tomato Relish With Cayenne Toasts Recipes

Sun-Dried Tomato Spread image

Provided by JeriBinNC

Categories Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/4 cup chopped drained sun-dried tomato packed in oil
4 green onions, chopped
1/4 cup chopped pecans
hot pepper sauce
Worcestershire sauce

Steps:

In a medium bowl, beat the cream cheese until smooth.
Add remaining ingredients; mix well.
Serve with sliced French baguettes or crackers.
Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5

Super Simple Sun-Dried Tomato Appetizers image

Provided by HeatherFeather

Categories Cheese

Time 15m

Yield 40 serving(s)

Number Of Ingredients 5

40 butter flavored crackers (such as Ritz)
1 (8 ounce) package cream cheese or 1 (8 ounce) package neufchatel cheese, at room temperature
1 (16 ounce) jar marinated sun-dried tomatoes packed in oil (the kind I tried had Italian seasonings in the oil already)
1 tablespoon italian seasoning (optional)
1/2 cup fresh basil leaf, shredded, garnish (optional)

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).

Nutrition Facts : Calories 64, Fat 4.6, SaturatedFat 1.6, Cholesterol 6.2, Sodium 80.8, Carbohydrate 5.2, Fiber 0.7, Sugar 0.1, Protein 1.3

Spicy Cayenne Toasts With Sun-Dried Tomato Spread image

Provided by DailyInspiration

Categories Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons fresh parsley, minced
5 basil leaves, chopped
1 green onion, chopped
1 teaspoon pepper
1/2 teaspoon salt
1 pinch sugar
4 ounces goat cheese
1 loaf French baguette, sliced into 1/4 inch slices
1/2 cup olive oil
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 teaspoons garlic powder

Steps:

Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.