Type what you have

Ingredients

• ✓ sun-dried tomato
• puff pastry
• goat cheese
• avocado
• jam
• pine nut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries.
3. 3 Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.

By Buckwheat Queen

Ingredients

• ✓ sun-dried tomato
• cream cheese
• caper
• red onion
• garlic
• lemon juice
• ritz everything crackers
• cucumber
• lox
• salmon

Instructions

1. 1 To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
2. 2 Cover and refrigerate for 1 hour (or longer) so flavors can meld.
3. 3 To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

By RITZ Crackers

Ingredients

• ✓ sun-dried tomato
• sour cream
• mayonnaise
• lemon juice
• basil
• salt
• black pepper

Instructions

1. 1 Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

By TerryWilson

Ingredients

• ✓ sun-dried tomato
• pork sausage
• cheese blend
• ricotta cheese
• green onion
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ sun-dried tomato
• quail egg
• white vinegar
• salt
• bread cube
• artichoke heart
• cocktail onion
• pickle
• oil
• skewer
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

By Buckwheat Queen

Ingredients

• ✓ sun-dried tomato
• feta cheese
• walnut
• olive oil
• oregano
• red pepper flakes
• salt
• black pepper
• milk

Instructions

1. 1 Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

By Diana Moutsopoulos

Ingredients

• ✓ sun-dried tomato
• goat cheese
• olive oil
• oil
• black olive
• basil
• rosemary
• garlic

Instructions

1. 1 Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
2. 2 Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
3. 3 Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

By J Coulson

Ingredients

• ✓ sun-dried tomato
• feta cheese
• olive oil
• lemon juice
• garlic
• oregano
• black olive

Instructions

1. 1 In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

By Michael Wells

Ingredients

• ✓ sun-dried tomato
• ground meatloaf mix
• egg
• romano cheese
• parsley
• garlic
• salt
• black pepper
• breadcrumb
• water
• provolone cheese
• baguette
• onion

Instructions

1. 1 Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
2. 2 Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

By BelGioioso Cheese

Ingredients

• ✓ sun-dried tomato
• chickpea
• water
• tahini
• lemon juice
• olive oil
• chipotle pepper
• adobo sauce
• garlic
• cumin
• red bell pepper
• cilantro
• salt
• black pepper

Instructions

1. 1 Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in a food processor until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.

By SAVVYHOSTESS

Ingredients

• ✓ sun-dried tomato
• cream cheese
• garlic
• salt
• artichoke heart
• black olive
• green onion
• parsley
• chive

Instructions

1. 1 In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
2. 2 Add green onions, tomatoes, parsley and chives; gently mix together.
3. 3 Refrigerate for several hours or overnight to blend flavors; serve.

By Peggy Hoffius

Ingredients

• ✓ sun-dried tomato
• balsamic vinegar
• olive oil
• cayenne pepper
• kalamata olive
• green olive
• garlic
• black pepper
• cream cheese

Instructions

1. 1 Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
2. 2 Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

By Alexis May Tanner

Ingredients

• ✓ sun-dried tomato
• oil
• cream cheese
• sour cream
• mayonnaise
• garlic
• hot pepper sauce
• salt
• black pepper
• basil

Instructions

1. 1 In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

By Robin C

Ingredients

• ✓ sun-dried tomato
• feta cheese
• butter
• cream cheese
• garlic
• shallot
• vermouth
• white pepper
• pesto sauce
• pine nut

Instructions

1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE

Ingredients

• ✓ sun-dried tomato
• tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• salt
• black pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting.
2. 2 In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. 3 Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. 4 Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. 5 Broil for 5 minutes, or until the cheese is melted.

By Loll

Ingredients

• ✓ sun-dried tomato
• whole grain artisan bread
• tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
2. 2 Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
3. 3 Broil the bread until slightly brown, about 1 to 2 minutes.
4. 4 Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
5. 5 Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

By MakeItHealthy

Ingredients

• ✓ sun-dried tomato
• garlic naan bread
• olive oil
• garlic
• parsley
• mozzarella cheese
• parmesan cheese
• spinach
• artichoke heart
• red onion
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
3. 3 Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
4. 4 Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

By lutzflcat

Ingredients

• ✓ sun-dried tomato
• pine nut
• onion
• basil
• parsley
• garlic
• tomato
• balsamic vinegar
• red wine
• tomato paste
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. 2 Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.

By Cindy Schmidt

Ingredients

• ✓ sun-dried tomato
• lemon juice
• tahini
• garlic
• salt
• chickpea
• olive oil
• oil
• basil
• olive oil
• paprika

Instructions

1. 1 Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
2. 2 Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

By MARKCOSENZA

Ingredients

• ✓ sun-dried tomato
• chickpea
• tahini
• lemon
• olive oil
• oil
• maple syrup
• nutritional yeast
• fennel seed
• onion
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

By gurtess smyrnakins

Ingredients

• ✓ sun-dried tomato
• white wine
• barbecue sauce
• sesame oil
• hot pepper sauce
• soy sauce
• white vinegar
• honey
• cornstarch
• chicken wing
• garlic
• chili powder
• salt
• pepper
• lime
• sesame seed

Instructions

1. 1 Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
2. 2 While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

By Erin

Ingredients

• ✓ sun-dried tomato
• salmon fillet
• spinach
• artichoke heart
• feta cheese
• garlic powder
• salt
• black pepper

Instructions

1. 1 Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
3. 3 Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
4. 4 Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

By Clarkad11

Ingredients

• ✓ sun-dried tomato
• water
• couscous
• kalamata olive
• red bell pepper
• oil
• feta cheese
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
2. 2 Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

By DontWastetheCrumbscom

Ingredients

• ✓ sun-dried tomato
• cannellini bean
• oil
• olive oil
• red wine vinegar
• lime juice
• rosemary
• garlic
• chile-garlic sauce
• honey
• water

Instructions

1. 1 Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

By weedak

Ingredients

• ✓ sun-dried tomato
• farfalle pasta
• olive oil
• onion
• garlic
• chunk light tuna
• water
• cranberry
• kalamata olive
• pine nut
• parsley
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ sun-dried tomato
• oregano
• black pepper
• salt
• chicken breast
• olive oil
• lemon
• garlic
• roasted chicken flavored rice
• chicken stock
• baby spinach
• feta cheese
• pine nut

Instructions

1. 1 Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
2. 2 Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
3. 3 Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

By Uncle Ben's

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken tender
• garlic
• salt
• black pepper
• italian seasoning
• green olive
• white wine
• parsley
• sour cream
• milk
• salt
• cornstarch
• water

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
2. 2 Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

By hike4diamonds

Ingredients

• ✓ sun-dried tomato
• goat cheese
• basil pesto
• pita bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ sun-dried tomato
• ✓ sun-dried tomato
• tilapia
• oil
• lemon juice
• oil
• kalamata olive
• caper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18

Ingredients

• ✓ sun-dried tomato
• olive oil
• balsamic vinegar
• basil
• pine nut
• water
• white sugar

Instructions

1. 1 In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

By Doreen