Pesto And Red Pepper Spread Recipes

Steps:

• Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
• Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
• Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

Steps:

• Preheat oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
• Bake 50 min. or until center is almost set. Cool completely. Cover.
• Refrigerate 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted crackers.

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
• Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

Steps:

• Heat oven to 350 degrees.
• Mix all ingredients except crackers.
• Spread into 9" pie plate.
• Bake 15 minutes.
• Cool 5 mins, serve warm with crackers.

Steps:

• Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
• Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
• Blot peppers well between paper towels to remove excess liquid.
• Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
• Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
• Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
• Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.