Best 6 Cheese And Sun Dried Tomato Canap Recipes

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

CHEESE AND SUN-DRIED TOMATO CANAPéS

Steps:

• Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
• Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.

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Steps:

• Select your favorite recipe.
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SUN-DRIED TOMATO AND GOAT CHEESE PATE

Steps:

• Place two thrids of the tomatoes and the goat cheese in a food processor and blend until almost smooth.
• Add remaining tomatoes and blend to break them up, but allow them to remain textured.
• Transfer to a bowl and stir in the nuts.
• To serve, sprinle with fresh basil on top of the pate and serve with a baguette.

SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE

Steps:

• Saute the diced onion in butter and olive oil over low heat until translucent. (About 15 minutes.) Add the diced garlic to the pan and continue cooking until they are both caramelized. (About 1o more minutes.) While sautéing, chop the basil, thyme and sun-dried tomatoes. When the onion and garlic are caramelized combine them with diced the basil, thyme and sun-dried tomatoes. Set aside. Make the breadcrumbs as the onions are cooking. For the breadcrumbs I used a leftover baguette, but sliced bread fine. Slice the baguette into rounds and put them in the oven for 5 minutes to toast them. Then chopped the bread into little pieces. Toss with olive oil, salt, pepper, and parsley. Set aside. Boil water for the pasta. Cook pasta for 3 minutes less than the directions say. The pasta should be cooked only on the outside. The inside should be hard. It will have a white strip in the middle. Warm 2 cups of milk in another pan, making sure not to boil it. Make the béchamel sauce: Wipe the onion pan clean and melt 4 tablespoons of butter. When the butter stops bubbling add the flour and quickly stir together. Cook until the mixture is golden. Slowly add the warmed milk to the butter-flour mixture, whisking constantly. Start with 1/2 cup of milk, once that is fully incorporated add more. Once all the milk is added cook for 1 or 2 minutes more until the sauce has thickened. Then add the nutmeg, pepper, salt, cayenne, and mustard. Mix. Add all 3 cups of cheese. It will be very cheesy. Add the onion, garlic, sun-dried tomato, and basil mix to the cheese sauce and combine. Then add the pasta to the sauce. Place macaroni and cheese into individual ramekins to bake. (Sometimes I bake the whole thing in the same cast iron pan I made it in.) Top with breadcrumbs. Garnish with basil. Bake for 20 minutes at 375 F.

FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
• Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
• Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
• Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
• Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.