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recipes using sun dried tomatoes

Recipes

Favorite Sandwich

CHRISTO'S FAVORITE SANDWICH

- 3 oz Sliced Roasted Turkey Breast


- 1 oz Christo's Sun Dried Tomato Spread


- 1 ½ oz Garlic Herb Cream Cheese
  Sliced red onion


- Crisp Lettuce (Romaine or Leaf Lettuce)


- 1 Crusty Italian roll or your choice of
  bagel or bread.


 

Cut roll in half, spread top half with Christo's spread.


On bottom half, spread with garlic herb cream cheese.


Then layer Turkey, onions and lettuce.


Enjoy!

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CROSTINI

CHRISTO'S CROSTINI

- 1 Loaf Ciabatta Bread

 

- 4-6 oz Christo's Sun Dried Tomato Spread

- ½ cup Plain Goat Cheese

 

 

Cut bread into ½ inch slices and generously spread with Christo's spread. Gently crumble and lightly top with Goat Cheese.

 

Place under broiler for 2-3 minutes check closely at 2 minutes.

 

Remove when lightly browned. Serve warm

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POMEGRANATE VINAIGRETTE

Pomegranate Sun Dried Tomato Vinaigrette

 

- 4 oz Pomegranate juice

- 2 oz Christo's Sun Dried Tomato Spread

- 1 oz Red Wine vinegar

- ½ Teaspoon Worchestershire sauce

- 2 Teaspoons freshly squeezed lime juice

- Pinch of Salt

- Pinch of Pepper

 

Place all ingredients in a bowl, blender or food processor. Lightly mix until blended.

 

Right before serving,lightly toss with your favorite salad mixings and serve.

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ROASTED POTATOES

Roasted Potatoes with Sun Dried

Tomato Spread

 

- 1-2 lbs red potatoes

- 1 T olive oil

- 1 yellow onion

- 1 clove garlic

- 3 oz. Christo's Sun Dried Tomato Spread

 

Cut unpeeled potatoes into 1\2 inch cubes. Chop onions and garlic finely.

 

Place potatoes in a pan and fill with enough water to slightly cover. Boil for 15 minutes until slightly soft. Check with a fork. Drain.

 

In a large pan, heat olive oil and saute onions and garlic until clear. Add drained potato cubes and saute for about 8-10 minutes until browned. Add Christo's Spread to hot potato and onion mix and toss with a spatula or spoon.

Serves 4 to 6.

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SAUSAGE HOAGIES

Italian Sausage Hoagies with Christo's spread and grilled peppers and onions.

 

- 1-2 oz Christo's Sun Dried Tomato Spread

- 6 Italian sausages (Sweet or Spicy)

- 6 French rolls

- 2 Large yellow onions

- 3 Bell peppers ( 1 Red, 1 Yellow, 1 Green )

- 1 clove Garlic

- 1 Tablespoon Olive Oil

- Salt and Pepper to taste.

 

Cut onions and peppers into 1/2 inch slices.

 

Finely chop garlic clove.

 

Add olive oil to pan and saute until lightly browned.

 

Add garlic near the end.

Add salt and pepper to taste. Keep warm and set a side in a covered dish.

In the same pan grill the italian sausages until nicely browned. Internal temperature should be 160 degrees.

 

Turn down heat in pan and let rest.

 

Cut Italian rolls in half and line both sides with Christo's Sun Dried Tomato Spread. Add sausage and top with peppers and onions.

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Stuffed Mushrooms

Stuffed Mushrooms with Christo's Sun Dried Tomato Spread

 

- 10 to 15 large white mushrooms

- 1\2 c. dried bread crumbs

- 1 clove garlic

- 4-5 T. shallots, finely chopped

- 1 T. white wine

- 1 T butter

- 3 oz Christo's Sun Dried Tomato Spread

- 1\3 c. parmesan cheese

 

First, remove stems from mushrooms and gently scoop out gills with a small metal spoon. Place mushroom stems and pieces in a food processor and mix until finely chopped.

 

In a saute pan cook shallots and garlic, and white wine in the butter until lightly browned. Cool.

Add bread crumbs, shallots mix, Sun Dried Spread to the chopped stem pieces and mix thoroughly.

 

Place mixture in fridge and let cool.

Next, place a tablespoon of the mixture in each of the mushroom caps.

Place mushroom tops on a lightly greased baking pan and sprinkle with parmesan cheese.

 

Put into a preheated 350 degree oven for 15 to 20 minutes. Serve hot.

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TURKEY MEATLOAF

Turkey Meatloaf with Christo's Sun Dried Tomato Spread

 

- 3lbs Fresh Ground Turkey

- 1 Egg lightly beaten

- 1 Clove of Garlic finely chopped

- ½ cup of diced Yellow Onion

- 1 Tablespoon chopped Parsley

- 3 Tablespoons (apprx 3oz) Christo's Sun Dried Tomato Spread

- ¼ cup Bread Crumbs

- 1/3 cup Long shred Parmesan cheese

 

Sauté onions and garlic in a small pan. Let cool. In a large bowl combine all ingredients and mix with hands or a spoon. Form into a loaf and place in a small to medium sized bread pan. Bake at 350 degrees 30-40 minutes. Internal temperature will be 160 when it is done. Right when loaf comes out of oven top with Parmesan cheese, cover and rest for 5 minutes.

 

Serves 4-6

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ALFREDO SAUCE

Christo's Sun Dried Tomato Alfredo Sauce

 

- 3 cups Half and Half

- 4 ozs plain Goat Cheese

- Teaspoon Olive Oil

- 3 cloves Garlic

- 1/3 cup Christo' Sun Dried Tomato Spread

- ¼ cup white wine

 

Remove all ingredients from refrigerator and allow them to come to room temperature before using. Gently saute garlic in olive oil in a medium saucepan, do not brown.

Add Half & Half, Goat Cheese and white wine. Stir with wire whisk until blended under medium heat. Stir constantly so it does not burn.

Whisk in Christo's spread reduce heat and continue stirring for 2-3 minutes. Serve over Fettuccine or Linguini.

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