How To make Sun Dried Tomato Mozzarella Appetizers
1 pt Cherry tomatoes
1/4 lb Mozzarella cheese, part
-skim milk, diced 1/4 c Olive oil
1 Garlic clove, minced
2 tb Fresh basil leaf, minced
1/4 c Sun-dried tomatoes,
-oil-packed * Black pepper * If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince. Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately. NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling.
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Betty's Sun Dried Tomato and Cheese Crostini
Betty demonstrates how to make Sun Dried Tomato and Cheese Crostini. This recipe was adapted from a recipe sent to me by a viewer, Krissy. It consists of French bread cut into slices and topped with a mixture of cream cheese and chives, along with sun dried tomatoes, parmesan cheese and Italian herbs. It is then baked until toasted and bubbly. Thanks, Krissy, for the great recipe!
Sun Dried Tomato and Cheese Crostini
French bread, sliced in 1/2-inch slices
4 ounces cream cheese and chives
¼ cup diced sun dried tomatoes
olive oil spray
½ cup shredded Parmesan cheese
Italian herbs, to taste
In a small bowl, mix together cream cheese and chives and sun dried tomatoes. Spread on French bread slices. Place slices in a single layer in a baking pan that has been sprayed with olive oil spray. Sprinkle each crostini with grated Parmesan cheese. Grind Italian herbs over the top, if desired. Bake at 375 degrees (F) for 10 minutes, or until crostinis are toasted and bubbly. Remove from oven and place on serving plate. Serve while still warm. Enjoy! --Betty
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Perfect Easy Appetizer Marinated Mozzarella Appetizer: Infused with Basil, Thyme, Sun Dried Tomato
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