The Perfect Cheese Pairing For Sun-Dried Tomatoes

Sun-dried tomatoes are a versatile ingredient that can add a burst of flavour to many dishes, especially when paired with the right type of cheese. The best cheeses to pair with sun-dried tomatoes include mozzarella, fontina, gruyere, parmesan, feta, and goat cheese.

Sun-dried tomatoes are potent, with a distinct sweet-tart flavour and chewy texture, so a little goes a long way. They are often packed in olive oil, which can also be used in cooking to add extra flavour.

Sun-dried tomatoes and cheese are a popular combination in grilled cheese sandwiches, macaroni and cheese, and salads.

Mozzarella, Gruyere, Swiss, Brie, or White Cheddar

Mozzarella, Gruyere, Swiss, Brie, and White Cheddar are all excellent choices to pair with sun-dried tomatoes.

Mozzarella is a popular choice for sandwiches, especially grilled cheese. It melts beautifully and pairs well with the tangy sun-dried tomatoes.

Gruyere is another fantastic option for grilled cheese sandwiches, offering a unique flavour that complements the sweetness of sun-dried tomatoes.

Swiss cheese is a versatile choice that can be used in sandwiches, but also shines in recipes like Swiss Cheese and Sun-Dried Tomato Bread, creating a savoury and delectable experience.

Brie is perfect for baked recipes, such as Baked Brie with Sun-Dried Tomatoes, where the warm, melty cheese blends beautifully with the tomatoes.

White Cheddar is a wonderful addition to grilled cheese sandwiches, offering a sharp contrast to the sweet-tart flavour of sun-dried tomatoes.

These cheeses enhance the flavour of sun-dried tomatoes in various dishes, creating delicious combinations that are sure to impress.

Parmesan Mac n' Cheese

Parmesan Mac n Cheese with Sun-Dried Tomatoes

Ingredients:

• 1 bag or 16 oz. dried rigatoni
• 1 8 oz. jar of sun-dried tomatoes stored in oil
• 1/2 cup all-purpose flour
• 2 cups plant milk or regular whole milk
• 1 tsp each of dried basil, thyme and oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated parmesan
• Breadcrumbs (optional)

Method:

• Grate your parmesan finely and set it aside.
• In a large pot, bring 3 quarts of water to a boil and add salt. Pour in the rigatoni noodles and cook for 7 minutes or until al dente.
• While the pasta is cooking, put a skillet on medium heat. Add the oil from the sun-dried tomato jar to the skillet.
• Add the all-purpose flour to the sun-dried tomato oil and mix until combined. This will form the base of your bechamel sauce, so mix until the flour forms a thick paste.
• Gradually pour in the milk to the saucepan, about 1/4-1/2 cup at a time, stirring constantly until a thick sauce forms.
• After the creamy sauce has formed, add in the basil, thyme, oregano and red pepper flakes. Add salt & pepper to taste.
• Turn the heat down to low and add in the parmesan cheese, stirring until a thick and creamy cheese sauce forms.
• When your noodles are done cooking, strain them, but reserve about 2 tbsp of pasta water. Replace the noodles in the pot you cooked them in.
• Pour the cheese sauce on top of the noodles, add in the full jar of sun-dried tomatoes, 2 tbsp of pasta water and chopped basil. Stir to combine.
• Serve immediately while the pasta is still saucy and glossy. Top with more grated parmesan if desired.

Tips:

• If you don't have sun-dried tomatoes stored in oil, you can use sun-dried tomatoes packed in olive oil or sun-dried tomatoes without oil.
• If using sun-dried tomatoes without oil, start with 2-3 tbsp of olive oil and add some extra sun-dried tomatoes to the bechamel sauce.
• If you want a crispy topping, combine 1/2 cup of parmesan with breadcrumbs and sprinkle on top of the mac n cheese before baking.

Fontina or Gruyere

Fontina is a popular cheese to pair with sun-dried tomatoes. It is a great melting cheese and works well in a variety of dishes, including pizzas, risottos, frittatas, and grilled cheese sandwiches.

Fontina has a mild, nutty flavour and a creamy texture, making it a good match for the intense, sweet and salty sun-dried tomatoes. It is a good choice for a pizza topping, as in this Sun-Dried-Tomato, Sausage, and Fontina Pizza recipe. The cheese is sliced thinly and melted over the top of the pizza, with sun-dried tomatoes, sausage, and Parmesan.

Fontina is also used in this Sun-Dried Tomato & Fontina Risotto. The cheese is diced finely and added at the end of the cooking process, along with Parmesan and parsley. The creamy texture of the Fontina works well in this dish, creating a rich and indulgent risotto.

For a more substantial meal, this Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina is an excellent option. The frittata is thick and hearty, with the sun-dried tomatoes and Fontina cheese adding a creamy texture and a burst of flavour.

Fontina is also a popular choice for grilled cheese sandwiches, as it melts easily and has a mild flavour that pairs well with sun-dried tomato pesto. This Grilled Cheese with Sun-Dried Tomato Pesto recipe combines Fontina cheese with a bold and tangy sun-dried tomato pesto, creating a delicious and indulgent sandwich.

Gruyere is another cheese that works well with sun-dried tomatoes and is a good alternative to Fontina. It is a Swiss cheese with a slightly nutty flavour and a firm texture. Gruyere is also a good melting cheese and can be used in similar ways to Fontina. It is a popular choice for grilled cheese sandwiches and would work well in the above recipe as an alternative to Fontina.

Feta and Mozzarella

For a delicious grilled cheese sandwich, brush slices of whole grain bread with olive oil and layer with mozzarella, crumbled feta, sun-dried tomatoes, and arugula. This sandwich is best served hot, with the cheese melted and bread golden brown. You can also add some greens, like arugula, spinach, or salad, for a fresh and healthy twist.

If you're looking for a more substantial meal, try a sun-dried tomato feta pasta. This dish combines pantry staple ingredients and can be ready in about 30 minutes. The feta, pesto, and sun-dried tomatoes create a creamy, salty, tangy, and subtly sweet sauce that perfectly coats the pasta. To make this dish even more indulgent, use heavy cream or half-and-half instead of whole milk.

For an easy appetizer, try baking a block of feta with sun-dried tomatoes, garlic, herbs, and olive oil. This simple dish is packed with flavour and can be served with crostini or crackers. The feta becomes creamy and soft when baked, creating a delicious dip that your guests will love.

Goat Cheese

Sun-dried tomatoes and goat cheese are a match made in heaven. This combination can be used in a variety of dishes, from paninis to canapes and crostini.

Glover Gardens Goat Cheese and Sun-Dried Tomato Spread

Glover Gardens has a simple recipe for a goat cheese and sun-dried tomato spread that can be used in sandwiches or as a dip for appetizers. To make this spread, you will need a 4-ounce log of goat cheese, 2-3 cloves of fresh garlic, 1 small shallot, and 1/3 cup of sun-dried tomatoes, including their oil. Cut the goat cheese into a few pieces and add them to a food processor with the other ingredients. Pulse until the mixture forms a smooth, rich spread. You can serve it immediately or chill it and serve later. This spread will last for more than 2 weeks in the fridge due to its oil and fat content.

For a quick and easy appetizer, try making goat cheese and sun-dried tomato canapes. You'll need 8 ounces of softened goat cheese, 4 ounces of softened cream cheese, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and 4 ounces of thinly sliced sun-dried tomatoes in oil. Place the cheeses, lemon zest, lemon juice, and a pinch of salt and pepper in a bowl and beat with an electric mixer until well combined and fluffy. Place a dollop of the cheese mixture on a toasted baguette, cracker, endive, or cucumber, and top it off with a slice of sun-dried tomato.

If you're looking for something a little more filling, try making goat cheese and sun-dried tomato crostini. Preheat your oven to 400 degrees Fahrenheit. Place a cooling rack on top of a cookie sheet. Drizzle olive oil on sliced Italian or French bread and dust with garlic powder. Bake in the oven for about 7 minutes or until toasted and crispy. Let the bread cool slightly, then spread some goat cheese on each piece. Top with sun-dried tomatoes, a drizzle of balsamic glaze, and some fresh basil.

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