Best Sun Dried Tomato Spread Cayenne Toasts Recipes

SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD

Spicy Cayenne Toasts With Sun-Dried Tomato Spread image

From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.

Provided by DailyInspiration

Categories Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

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.

SUN-DRIED TOMATO SPREAD & CAYENNE TOASTS

SUN-DRIED TOMATO SPREAD & CAYENNE TOASTS image

Categories Cheese Tomato Appetizer No-Cook

Yield 8-12

Number Of Ingredients 17

Ingredients

Sun-dried tomato spread:
1 1/2 oz dried tomatoes (or sun-dried tomatoes in oil)
1 cup olive oil (or less if sun-dried tomatoes were packed in oil)
3-5 cloves garlic
2 parsley sprigs
5 basil leaves or 1 tsp dried leaf basil
3 French bread loaves
Topping:
1 cup olive oil
2 tsp cayenne pepper
1-1/2 tsp salt
1-1/2 tsp sugar
1/2 tsp black peppper
1 tsp paprika
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
2 (4 oz.) goat cheese rounds

Steps:

Sun-dried tomato spread: To rehydrate dried tomatoes, place tomatoes on a steamer rack over simmering water until tomatoes are completely soft and have no hard spots, about 45 minutes. Check water level often to keep bottom of steamer from drying out. Place steamed tomatoes, in a 2-cup container with a tight fitting lid. Add all remaining ingredients. Cover container; shake to blend ingredients. Refrigerate at least 2 days to blend flavours. To serve, in a food processor fitted with a steel blade, process contents of container until almost smooth, leaving some texture. Cayenne Toasts: Preheat oven to 200°F. Prepare topping by whisking all topping ingredients, until blended, in a 2-quart bowl; set aside. Using a serrated bread knife or electric knife cut French bread into slices about 1/4 inch thick. Lay slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each bread slice with topping. Whisk mixture often while using so that seasonings do not settle to the bottom of the bowl. Dry in a preheated oven until very crisp, about 1 hour. The texture should be similar to Melba toast. Remove from the baking sheets; cool on wire racks. When completely cool, store in airtight containers until served or up to 2 days. Cooled toasts can be packed in freezer containers and frozen up to 2 months. Recrisp frozen toasts in preheated 350°F oven 5 to 7 minutes. Place goat cheese on 1 or 2 serving dishes; pour tomato spread over cheese. Use small knives to spread on cayenne toasts or crackers.