Sun-Dried Tomato Spread & Cayenne Toasts Recipe

Name: Sun-Dried Tomato Spread & Cayenne Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Sun-dried tomato spread:
2
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.
3
Cayenne Toasts:
4
Preheat oven to 200u00b0F. 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 350u00b0F oven 5 to 7 minutes.
5
Place goat cheese on 1 or 2 serving dishes; pour tomato spread over cheese. Use small knives to spread on cayenne toasts or crackers.

1569

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Sun-Dried Tomato Spread & Cayenne Toasts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Spread & Cayenne Toasts

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