This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.
This Penne with Sun-dried Tomato Pesto recipe contains penne pasta, jar sun-dried tomatoes, freshly grated parmesan, fresh basil leaves, garlic cloves and more.
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
This Sun-Dried Tomato Crostini recipe contains philadelphia neufchatel cheese, sun-dried tomatoes, sliced black olives, clove garlic, fresh basil leaves and more.
This Artichoke and Sun-Dried Tomato Stuffed Chicken Breast recipe contains boneless, skinless chicken breasts, olive oil, butter, grated Parmesan, white wine and more.
This Sun-Dried Tomato Polenta Squares Topped with Three Peppers recipe contains yellow cornmeal, polly-o whole milk mozzarella cheese, kraft grated parmesan cheese, oil, butter or margarine and more.
Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year!
A delicious salad fancy enough to entertain with and easy enough to make for yourself for lunch. Try adding grilled chicken strips to make a meal out of it! Serve with balsamic vinaigrette.
This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad.
