Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, sun-dried tomato appetizer torte. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. When ready to serve, turn mold upside down onto serving platter and remove plastic wrap.
Sun-dried tomato appetizer torte is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Sun-dried tomato appetizer torte is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook sun-dried tomato appetizer torte using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sun-dried tomato appetizer torte:
- Get 3 cups chopped onions
- Prepare 3 jars (about 7 ounces each) oil packed sun-dried tomatoes drained and finely chopped
- Make ready 3 tablespoons sugar
- Get 1 tablespoon minced garlic
- Take 1 piece (2 inches) fresh ginger peeled and grated
- Make ready 1 teaspoons herbed de provence
- Prepare 1/2 teaspoons salt
- Take 1/2 cup red wine vinegar
- Prepare 1 package (8 ounce) cream cheese
- Make ready Fresh basil sprigs (optional)assorted crackers
Believe it or not, We reduced the amount of butter used in the original recipe! It is still incredibly creamy and so wonderful. This is one of the best appetizer. Sun-dried tomatoes: When tomatoes are dried their flavor intensifies and concentrates.
Instructions to make Sun-dried tomato appetizer torte:
- Place onion tomato sugar garlic ginger herbed de Provence and salt in a slow cooker pour in red wine vinegar stir gently to mix cover cook on low 4 to 5 hours or three hours on high stirring occasionally let mixture cool before using
- To serve slice cream cheese in half horizontally use unflavored dental floss for a clean cut spread 1/3 cup tomato mixture onto a cream cheese half. Top with second cream cheese half and spread with 1/3 tomato mixture on top garnish with fresh basil sprigs and serve with crackers refrigerator or freeze remaining mixture for another use
- Tomato and cream cheese may be assembled in advance wrap and refrigerate until serving.
The salty, deep flavor works perfectly with the light, creamy ricotta cheese. Fresh Basil: Make sure to use fresh basil as it's much more flavorful and fragrant than dried. Contributed by culinary partner Barbara Snow. I usually cut and toast the bread in the morning, but don't put the pesto on for toasting until our friends arrive. To prep the sun-dried tomatoes and olives, all you'll need is a sharp paring knife.
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