SUN DRIED TOMATO RECIPES RECIPES

Name: Sun-dried Tomato Dip
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes); 8 ounces cream cheese, at room temperature; 1/2 cup sour cream; 1/2 cup good mayonnaise; 10 dashes, hot red pepper sauce; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 scallions, thinly sliced (white and green parts)

SUN-DRIED TOMATO DIP RECIPE | INA GARTEN | FOOD NETWORK

Sun-dried Tomato Dip Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Steps:

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

CROSTINI WITH SUN-DRIED TOMATO JAM RECIPE | GIADA DE ...

Crostini with Sun-Dried Tomato Jam Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories appetizer

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

For the sun-dried tomato jam:
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
For the crostini:
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:
Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

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