Best 8 Blue Cheese And Tomato Spread Recipes

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Indulge in a delightful culinary experience with our "Blue Cheese and Tomato Spread" recipes! These easy-to-follow recipes offer a unique blend of flavors and textures that will tantalize your taste buds. From a classic Blue Cheese and Tomato Spread, perfect for your next party or gathering, to a creamy and flavorful Blue Cheese Dressing, ideal for salads and sandwiches, these recipes cater to various preferences. Discover a delicious twist with our Blue Cheese and Tomato Bruschetta, featuring crispy bread topped with a savory spread. And for a hearty meal, try our Blue Cheese and Tomato Pasta, where tangy tomatoes and rich blue cheese create a harmonious sauce. Prepare to elevate your culinary skills and impress your friends and family with these versatile and delectable recipes.

Here are our top 8 tried and tested recipes!

BLUE CHEESE AND TOMATO SALAD



Blue Cheese and Tomato Salad image

Provided by Claire Robinson

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1/4 cup garlic infused olive oil
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Steps:

  • In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
  • To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE



Tomato Sandwiches with Blue Cheese Mousse image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 loaf ciabatta, sliced in half horizontally
Olive oil
1/2 stick unsalted butter, at room temperature
8 ounces blue cheese (something really good, not prepackaged crumbles)
4 ounces whipped cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
4 ounces heavy cream
2 large heirloom tomatoes
Kosher salt and freshly ground black pepper
1/2 medium white onion, thinly shaved on a mandoline

Steps:

  • Preheat the oven to 500 degrees F.
  • Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
  • In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
  • Slice each tomato into four thick slices, then sprinkle with salt and pepper.
  • Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
  • Serve with plenty of napkins.

IRISH BLUE CHEESE AND TOMATO SOUP



Irish Blue Cheese and Tomato Soup image

This is sooo great! I got it from the website Soupchick.com and it is a winner. The tomatoes are roasted and the blue cheese is melted into the soup so every bite you get a bit of the tang. Crispy bacon on top completes the perfect soup!!

Provided by CaliforniaJan

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

10 large plum tomatoes, cut in half, seeds removed
olive oil
6 ounces lean bacon
1 medium onion, roughly chopped
3 large stalk celery, chopped
3 carrots, chopped
1/4 cup flour
5 cups chicken stock, heated
10 ounces mild blue cheese
fresh black pepper and chopped parsley, for garnish

Steps:

  • Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.
  • In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.
  • Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.
  • Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.). Cook until the soup is hot but not yet at the simmer.
  • Roughly chop the bacon.Serve the soup in individual bowls,, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.

BLUE-CHEESE SPREAD



Blue-Cheese Spread image

So easy to make yet special enough for your next cocktail hour or dinner party appetizer, all you need for this Blue-Cheese Spread is two ingredients, cream cheese and a creamy blue cheese such as Roquefort. Whizz them together in the food processor to create a smooth, spreadable consistency then season with salt and pepper and you're ready to serve. Try the spread with our Olive-Oil Toasts or your favorite crackers.

Provided by Riley Wofford

Time 10m

Yield Makes 1 cup

Number Of Ingredients 3

4 ounces cream cheese until smooth
4 ounces creamy blue cheese, such as Roquefort
Kosher salt and freshly ground pepper

Steps:

  • In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.

BLUE CHEESE SPREAD



Blue Cheese Spread image

When entertaining during the holidays it's nice to have make-ahead recipes like this. Crunchy toasted walnuts complement the creamy spread. -Carole Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 10

3 shallots, finely chopped
2 teaspoons butter
2 cups (8 ounces) crumbled blue cheese
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons Cognac or brandy
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped walnuts, toasted
Assorted crackers

Steps:

  • In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

BLUE CHEESE AND TOMATO SPREAD



Blue Cheese and Tomato Spread image

From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.

Provided by Chocolatl

Categories     Spreads

Time 1h1m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 lbs tomatoes, cored, halved and seeded
1 cup blue cheese, crumbled, at room temperature (aged Gorgonzola preferred)
1/2 cup feta cheese, crumbled
1 -3 tablespoon vodka (or white rum) (optional)
1/3 cup extra-virgin olive oil
2 tablespoons chopped of fresh mint

Steps:

  • Preheat oven to 375°F.
  • Arrange tomatoes on a baking sheet in a single layer, cut side up.
  • Bake for 1 hour, until they shrink to half their original size.
  • Let cool, then puree.
  • Just before serving, mash cheeses together with a fork.
  • Stir in tomatoes; mixture should be somewhat coarse.
  • Add vodka or rum.
  • Drizzle with oil and stir to mix; oil should not be completely incorporated.
  • Place in a serving bowl and sprinkle with mint.

BLUE CHEESE CRUSTED TOMATOES



Blue Cheese Crusted Tomatoes image

Provided by Judith Fertig

Categories     Tomato     Side     Fourth of July     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Blue Cheese     Summer     Grill     Grill/Barbecue     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
12 medium tomatoes
3/4 cup crumbled blue cheese (about 3 ounces)

Steps:

  • Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
  • Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

BLUE CHEESE TOMATO SOUP



Blue Cheese Tomato Soup image

This recipe comes in handy when I want to serve a fancier soup without a lot of extra fuss. Because it's so rich and flavorful, you can enjoy this as a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 bottle (32 ounces) tomato juice, divided
3 ounces cream cheese, softened
2 to 4 ounces crumbled blue cheese, divided
1 small onion, coarsely chopped
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 teaspoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
Toasted garlic bread, optional

Steps:

  • In a blender, combine 2 cups tomato juice, cream cheese, half of the blue cheese, onion, Worcestershire sauce, sugar, lemon juice, pepper and salt; process until smooth. Pour into a large bowl; stir in remaining tomato juice. Chill at least 1 hour. Top with garlic bread if desired and remaining blue cheese.

Nutrition Facts : Calories 124 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 846mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Choose ripe and juicy tomatoes for the best flavor.
  • Use a good quality blue cheese that has a strong flavor.
  • If you don't have fresh basil, you can use dried basil.
  • If you don't have a food processor, you can chop the tomatoes and basil by hand.
  • Serve the spread immediately, or cover it and refrigerate it for up to 3 days.

Conclusion:

This blue cheese and tomato spread is a quick and easy appetizer that is perfect for any occasion. It is creamy, flavorful, and packed with fresh herbs. Serve it with crackers, bread, or vegetables for a delicious and satisfying snack.

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