ezRecipe-Zee: Cooking Recipe: How to make Pesto Cheese Blossoms

Pesto Cheese Blossoms

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Date Added:	February 29, 2008
Calories:	32
Serves:	20
Prep. Time:	0:00
Category:	Appetizers, Salads / Dressings

Ingredients:

1     package       sliced provolone cheese - (8 oz)
2     packages      cream cheese - (8 oz ea)
20                  pistachios
2                   garlic cloves
1/2   cup           fresh basil leaves
1/2   cup           fresh parsley leaves
1/2   cup           pine nuts
1/4   teaspoon      salt
1/4   teaspoon      freshly-ground black pepper
2     tablespoons   extra-virgin olive oil
3     ounces        oil-packed sun-dried tomatoes

Directions: one line for each direction. When saved the lines will be numbered.

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.
For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.
For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside.
For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.
Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm.
Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.
This recipe yields 15 to 20 servings.

Nutrition Facts

Servings Per Recipe: 20

Amount Per Serving

Calories: 32

Calories from Fat 82.8%

Total Fat

Cholesterol

0mg

Sodium

27mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B17) - from the TV FOOD NETWORK