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Sun-dried tomatoes stuffed with cheese Olyana

Looking for a Mediterranean appetizer with a Saudi touch?
Olyana Food Industries, a leading name in the Gulf’s food market, presents its delicious sun-dried tomatoes stuffed with cheese — a culinary jewel that blends Italian authenticity with Saudi quality.

This delightful bite-sized dish isn’t just a snack — it’s a gourmet experience that elevates your table with rich flavor and elegant presentation.


🧀 What Are Olyana’s Sun-Dried Tomatoes Stuffed with Cheese?

It’s a flavorful combination of:

  • Sun-dried tomatoes with their naturally sweet, concentrated taste.
  • Creamy or salty cheese that balances the acidity and adds a smooth, rich texture.

This classic Italian-style appetizer is perfect for parties, buffets, or light meals.


🥣 Easy Recipe: How to Make Stuffed Sun-Dried Tomatoes

Here’s how you can recreate this delicious appetizer at home using Olyana products:

Ingredients:

  • 1 cup of Olyana sun-dried tomatoes.
  • 100–150 g of goat cheese or feta.
  • 2 tablespoons of grated Parmesan cheese.
  • 1 small garlic clove, minced.
  • ½ teaspoon of dried oregano or thyme.
  • Salt and black pepper to taste.
  • Olyana olive oil for brushing.

Preparation:

  1. Soak the sun-dried tomatoes in warm water for a few minutes, then drain.
  2. In a small bowl, mix the cheese, garlic, Parmesan, and herbs.
  3. Taste and season lightly — the cheese already adds saltiness.
  4. Gently fill each tomato using a teaspoon or piping bag.
  5. Arrange them neatly on a serving plate and drizzle with Olyana olive oil or garnish with fresh basil.

Your result? A mouthwatering Italian-inspired dish ready in minutes.


🌿 Olyana: Where Quality Meets Authentic Taste

Olyana stands as a trusted Saudi brand known for excellence in dairy and gourmet food products.
Their product range includes:

  • Dairy and cheese varieties
  • Tahini and halva
  • Za’atar and olives
  • And other premium Mediterranean ingredients

You can find Olyana products in:
🛒 Farm Superstores, Hyper Panda, and Danube across Saudi Arabia.


FAQ

What cheese works best for stuffing sun-dried tomatoes?
Goat cheese or feta for a salty-tangy profile; you can blend with a little grated Parmesan for extra depth and firmness.
Should I soak the sun-dried tomatoes first?
Yes. Soak dry-packed tomatoes in warm water for 5–10 minutes, then drain. If oil-packed, simply blot excess oil before filling.
How can I keep the filling creamy yet pipeable?
Mix the cheese with a teaspoon of olive oil and a splash of milk or yogurt until smooth; chill for 10–15 minutes before piping.
How long do stuffed sun-dried tomatoes last in the fridge?
Store in an airtight container, lightly covered with olive oil. Consume within 2–3 days for best texture and flavor.
Any serving ideas to elevate the appetizer?
Drizzle with extra-virgin olive oil, add fresh basil, cracked pepper, and lemon zest. Serve alongside crostini or a charcuterie board.

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