CHRISTMAS TREE PESTO BREADSTICKS
This is a centerpiece fit for a celebratory gathering. We added extra pine nuts and reduced the olive oil a bit to make a chunky pesto that spreads easily but does not melt out in the oven. Any mozzarella bits sticking out of the "branches" become golden brown and crunchy.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
- Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
- Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
- Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
- Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
- Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
- Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.
CHEESE STRAWS IN PESTO
Provided by Food Network Kitchen
Categories appetizer
Time 37m
Yield 40 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening.
- Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto.
PESTO CREAM CHEESE TREE
Whip up a tasty Pesto Cream Cheese Tree for a festive holiday event appetizer from My Food and Family. Mold your pesto cream cheese into a tree shape and top it with sliced almonds and red peppers to look like tree ornaments.
Provided by My Food and Family
Categories Festive 2019
Time 1h20m
Yield 10 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix cream cheese, shredded cheese and pesto until blended.
- Refrigerate 1 hour.
- Shape cream cheese mixture into 1-inch-high Christmas tree-shape on serving plate.
- Reserve 5 nuts for later use. Press remaining nuts onto sides of tree.
- Decorate with reserved nuts and remaining ingredients as shown in photo.
Nutrition Facts : Calories 130, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6326 g, Sugar 0 g, Protein 4 g
PESTO TWISTS
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
PESTO-STUFFED CHRISTMAS TREE
Make and share this Pesto-Stuffed Christmas Tree recipe from Food.com.
Provided by Food.com
Categories High In...
Time 1h5m
Yield 1 Tree, 4 serving(s)
Number Of Ingredients 7
Steps:
- Roll out 2 sheets of puff pastry.
- Cut into the shape of a Christmas Tree.
- Spread basil pesto on bottom layer of pastry sheet.
- Sprinkle parmesan cheese.
- Place top layer of tree-shaped pastry sheet down.
- Make horizontal tree branch slices.
- Twist the tree branches.
- Brush egg wash (egg with water) along the tree trunk and base.
- Lightly run a fork over tree trunk and base.
- Bake according to the boxed direction of the puff pastry.
- Decorate the tree with sliced cherry tomatoes, whipped ricotta cheese.
- Using star-shaped cookie cutter, make a cheddar cheese star and set on top of the tree.
PHILADELPHIA PESTO-CREAM CHEESE CHRISTMAS TREE
Try this cream cheese Christmas tree recipe for a simple yet delicious appetizer idea. Pesto creates a Christmas tree look while red peppers pose as ornaments. Serve this PHILADELPHIA Pesto-Cream Cheese Christmas Tree with crackers.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings,
Number Of Ingredients 4
Steps:
- Cut block of cream cheese diagonally in half. Place triangles together to resemble Christmas tree on serving plate. Cover with pesto.
- Add peppers for the tree ornaments. Insert cinnamon stick at base of triangle for the tree trunk.
- Serve as a spread for assorted crackers.
Nutrition Facts : Calories 130, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PESTO CHEESE STRAW CHRISTMAS TREE
Create this tear-and-share pastry tree for a festive family get-together. It's a lovely, playful idea for Boxing Day - and kids will love taking it apart!
Provided by Cassie Best
Categories Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
- Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
- Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.
Nutrition Facts : Calories 225 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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