Roasted Tomato Pizza Dip

This cheese dip is delicious! 

It is a LOT of cheese, so it couldn't be anything other than delicious! 

No, it is not good for you at all, but definitely worth indulging once a year :o)

Serve this hot out of the oven with your favorite bread or chips. We picked up some Sea Salt Pita Chips and they went great with this!

**WARNING**

If you make this for your next gathering, be prepared to break up the fights that are surely to ensue!

Ingredients
1 pint grape tomatoes, cut in half
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1.5 blocks of cream cheese, softened (12 ounces)
8 ounces shredded mozzarella cheese
8 ounces shredded Italian cheese blend
1/4 cup grated parmesan cheese
1 tablespoon garlic cloves
1/4 cup fresh basil, chopped
1 tablespoon fresh thyme, chopped
1/2 tablespoon fresh oregano, chopped
bread and crackers for dipping

Directions
Preheat oven to 400 degrees F. Place tomatoes on a foil lined baking sheet. Sprinkle with olive oil, salt, and pepper - toss to coat. Arrange in a single layer and roast for 20-25 minutes until bursting. Let cool.
While tomatoes are roasting, mix cream cheese with mozzarella and Italian cheese blend (reserve about 1 tablespoon each of mozzarella and cheese blend for topping). Stir in parmesan, fresh herbs and garlic and mix well. Transfer to an oven safe baking dish - I used an 8" square dish.  Top with reserved cheeses and bake for 25-30 minutes until golden an bubbly. Serve hot with bread and crackers for dipping.

recipe inspired by White Pizza Dip

Another yummy al fresco All Natural Sausage recipe.  As with all the other recipes we have tried, this one is easy and economical.  I used a red wine I had on hand, and spent under $10 for the remaining ingredients.

I added sliced mushrooms to the recipe because I love them <<smile>>

Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

By Life Tastes Good
Published 04/24/2012

Ingredients

• 1 (12 ounce) package al fresco All Natural Pre-Cooked Sweet Italian Chicken Sausage, sliced
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup sliced mushrooms
• 1 tablespoon freshly minced garlic
• 3/4 cup dry red wine
• 1 (14.5 ounce) can diced tomatoes with Italian herbs, with juices
• 1 teaspoon fresh oregano
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1/2 cup light cream
• 1/2 pound uncooked linguine
• 2 tablespoons shredded Parmesan cheese
• Fresh oregano leaves for garnish (optional)

Instructions

1. Begin cooking linguine in boiling salted water according to package directions. Cook until al dente. Drain.
2. While linguine is cooking, heat 2 teaspoons olive oil in a large heavy skillet over medium heat. Add 1 cup chopped onions and 1 cup sliced mushrooms. Saute for about 2 minutes, stirring occasionally. Add 1 tablespoon minced garlic and cook, just until fragrant, about 30 seconds. Add 3/4 cup dry red wine, 1 can diced tomatoes, sliced sausage, 1 teaspoon fresh oregano and 1/4 tsp each salt and pepper. Boil until reduced a bit. I recommend doing this to taste. When it tastes right to you then you can reduce the heat and add 1/2 cup cream and cook for one minute.
3. Portion cooked linguine onto 4 warm plates or pasta bowls. Spoon sausage/sauce over pasta. Sprinkle each with Parmesan and garnish with fresh oregano if desired.

Yield: 4 Servings
Prep Time: 15 mins.

Cook time: 15 mins.
Total time: 30 mins.

Tags: Italian, Sausage, Chicken, Cream Sauce, Tomato, Pasta, allrecipes.com, al fresco chicken sausage

recipe inspired by allrecipes.com Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce over Linguini