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Sun-Dried Tomato Hummus
Appetizer Middle Eastern

Sun-Dried Tomato Hummus

4.6

Prep
15 min
Cook
Total
75 min

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

Sun-dried Tomato and Fennel Seed Hummus
Appetizer Middle Eastern

Sun-dried Tomato and Fennel Seed Hummus

3.6

Prep
15 min
Cook
Total
15 min

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

Dinner in a Puff
Appetizer

Dinner in a Puff

5.0

Prep
15 min
Cook
10 min
Total
25 min

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

RITZ "Everything" Bites with Lox and Schmear
Appetizer

RITZ "Everything" Bites with Lox and Schmear

4.8

Prep
15 min
Cook
Total
75 min

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

Sausage-Stuffed Portobello Mushrooms
Appetizer American

Sausage-Stuffed Portobello Mushrooms

4.5

Prep
20 min
Cook
10 min
Total
30 min

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

(Quail) Egg Salad Sandwiches on a Stick
Appetizer

(Quail) Egg Salad Sandwiches on a Stick

5.0

Prep
25 min
Cook
10 min
Total
35 min

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

Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread
Appetizer American

Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread

Prep
10 min
Cook
Total
10 min

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

Best Ever Party Appetizer
Appetizer Italian

Best Ever Party Appetizer

4.6

Prep
20 min
Cook
Total
380 min

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

Greek Feta And Olive Spread
Appetizer Greek

Greek Feta And Olive Spread

4.6

Prep
10 min
Cook
Total
10 min

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

Provolone Meatball Sliders
Appetizer

Provolone Meatball Sliders

4.0

Prep
15 min
Cook
8 min
Total
23 min

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

Smoky Chipotle Hummus
Appetizer

Smoky Chipotle Hummus

4.7

Prep
15 min
Cook
Total
15 min

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

Sun-Dried Tomato Tapenade
Appetizer American

Sun-Dried Tomato Tapenade

4.6

Prep
20 min
Cook
Total
140 min

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

Sun-Dried Tomato Dip
Appetizer American

Sun-Dried Tomato Dip

4.4

Prep
Cook
10 min
Total
10 min

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

Dip for the Stars
Appetizer Italian

Dip for the Stars

4.8

Prep
20 min
Cook
Total
80 min

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

Double Tomato Bruschetta
Appetizer Italian

Double Tomato Bruschetta

4.8

Prep
15 min
Cook
7 min
Total
35 min

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

Healthier Double Tomato Bruschetta
Appetizer Italian

Healthier Double Tomato Bruschetta

5.0

Prep
15 min
Cook
10 min
Total
25 min

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

Spinach-Artichoke Garlic Naan Pizza
Appetizer American

Spinach-Artichoke Garlic Naan Pizza

5.0

Prep
15 min
Cook
10 min
Total
25 min

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

Sun-Dried Tomato Pesto
Appetizer Italian

Sun-Dried Tomato Pesto

4.5

Prep
20 min
Cook
Total
20 min

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

Asian Twist Chicken Wings
Appetizer American

Asian Twist Chicken Wings

4.5

Prep
20 min
Cook
25 min
Total
180 min

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

Zhug Chicken
Dinner Middle Eastern

Zhug Chicken

5.0

Prep
20 min
Cook
45 min
Total
155 min

Instructions

  1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
  2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
  5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Couscous with Olives and Sun-Dried Tomato
Dinner Middle Eastern

Couscous with Olives and Sun-Dried Tomato

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Bring 1 1/4 cups vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  2. 2 Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat and set aside.
  3. 3 Heat remaining 2 tablespoons olive oil in the same large skillet; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  4. 4 Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

By Erin C David

Vegan Turkish Baked Eggplant
Dinner Middle Eastern

Vegan Turkish Baked Eggplant

4.5

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
  3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
  4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
  5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Warm Goat Cheese Sandwiches
Lunch Italian

Warm Goat Cheese Sandwiches

4.2

Prep
20 min
Cook
5 min
Total
25 min

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

Mediterranean Tilapia
European

Mediterranean Tilapia

4.4

Prep
5 min
Cook
10 min
Total
15 min

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

Cheesy Grilled Bread
Dinner

Cheesy Grilled Bread

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
  3. 3 Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

By Myra

Baked Feta Spread with Sun-Dried Tomatoes
Dinner

Baked Feta Spread with Sun-Dried Tomatoes

4.5

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
  4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Orzo with Sun-Dried Tomatoes and Kalamata Olives
Lunch Italian

Orzo with Sun-Dried Tomatoes and Kalamata Olives

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 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.
  2. 2 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.

By Karli Shanklin