Cheese And Pesto Spread Recipes

Steps:

• Line a 5-3/4x3" loaf pan with plastic wrap.
• In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
• In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
• Gradually stir in olive oil.
• Spread about 1/4 cup cream cheese mixture into prepared pan.
• Carefully spread with 1/3 pesto mixture.
• Repeat layers twice.
• Top with remaining cream cheese mixture.
• Cover and refrigerate at least 5 hours.
• Un-mold; serve with crackers and veggies.
• NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

Steps:

• Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

Steps:

• 1. Spray a medium size piece of aluminum foil with non stick spray. Place blocks of cream cheese next to each other in center of foil
• 2. Spread pesto sauce over top of cream cheese. Slice the cherry tomatoes and position on top of pesto. Sprinkle with garlic powder, salt and pepper to taste. Lightly sprinkle top with shredded italian cheese.
• 3. loosly wrap foil around the cream cheese mixture, leaving space at the top (kind of tented) and place on cookie sheet.
• 4. Bake at 350 just until soft and warm and flavors melded (about 30 minutes) Serve with Triscuits (I use the herb type)

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

Steps:

• Heat grill to medium heat.
• Place unwrapped Neufchatel on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill grate; cover with lid.
• Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.
• Transfer foil to platter. Serve cheese spread with crackers.

Steps:

• Stir together all ingredients with salt and pepper to taste until smooth.

Steps:

• Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
• Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.

Steps:

• Combine all ingredients together until smooth.
• Chill before using.
• Serve with crackers, if desired.