Best 6 Kalamata Olive And Sun Dried Tomato Bagel Smear Recipes

KALAMATA OLIVES AND SUN-DRIED TOMATOES ON CREAM CHEESE

Steps:

• In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
• To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

KALAMATA OLIVE AND SUN-DRIED TOMATO BAGEL SMEAR

Steps:

• Put the sun dried tomatoes in a small bowl and cover with boiling water.
• Let stand until soft, about 10 minutes.
• Drain, pat dry and finely chop the tomatoes.
• In a medium bowl, combine the cream cheese and sour cream.
• Add the chopped olives, chopped onion and chopped tomatoes.
• Season to taste.
• Refrigerate until 1 hour before you are ready to use it.
• Let stand 1 hour at room temperature before using.

KALAMATA OLIVE, TOMATO, AND CHEESE MELT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
• Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

Steps:

• Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
• Serve immediately, or cover and chill until ready to serve.

WARM SPICY KALAMATA OLIVES

Steps:

• Place olives in a medium bowl; set aside. Place sun-dried tomatoes in a medium bowl, and cover with very hot water. Let stand 15 minutes; drain. On a work surface, thinly slice tomatoes.
• In a small saucepan, combine vinegar, olive oil, sun-dried tomatoes, chile, and red-pepper flakes; bring to a simmer. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours.