Pesto Bruschetta Spread Recipes

Steps:

• In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.

Steps:

• Heat oven to 400°F.
• Combine first 4 ingredients; spread onto rimmed baking sheet.
• Mix cream cheese spread, mozzarella, pesto and milk until blended; spread onto bottom of 9-inch pie plate.
• Bake tomatoes and cream cheese mixture 10 to 15 min. or until cream cheese mixture is heated through and tomatoes start to burst, stirring tomatoes after 8 min. and removing cream cheese mixture from oven after 10 min.
• Spoon tomatoes over cream cheese mixture. Serve with toast slices.

Steps:

• Preheat oven to 400 degrees F.
• Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
• While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.