SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PESTO AND RED PEPPER SPREAD
Need an appetizer that's as zesty as it is pretty? This creamy spread, with its Dijon mustard and layers of beautiful red peppers, will fit that bill.
Provided by My Food and Family
Categories Meal Recipes
Time 2h15m
Yield Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PESTO CREAM CHEESE DIP
Quick and easy! 2 ingredients + 25 minutes = yummy. You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.
Provided by lil deb
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 4.2 g, Cholesterol 74.9 mg, Fat 38.5 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 17.4 g, Sodium 483.1 mg, Sugar 0.1 g
PESTO-CREAM CHEESE TERRINE (SPREAD)
Plan ahead this must be chilled for a minimum of 12-24 hours before removing from the pan and serving, this is an amazing spread to serve at a get together with crackers. Make certain to overlap the plastic wrap in the loaf pan to allow easy removal of the spread. This loaf can be made omitting the provolone cheese slices if desired and made in a 8 x 4-inch loaf pan and line the bottom of the pan with pine nuts. Servings is only estimated.
Provided by Kittencalrecipezazz
Categories Spreads
Time 12h
Yield 10-15 serving(s)
Number Of Ingredients 11
Steps:
- Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
- Coat the plastic wrap with cooking spray.
- Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
- Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
- Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
- Fold the excess overhang of plastic wrap over the mixture.
- Chill for minimum 12 hours.
- Invert chilled loaf onto a serving dish and discard the plastic wrap.
- Serve with crackers.
Nutrition Facts : Calories 347.8, Fat 29.4, SaturatedFat 15.8, Cholesterol 75.3, Sodium 549.3, Carbohydrate 8.7, Fiber 1.4, Sugar 0.8, Protein 14.4
PESTO CREAM CHEESE SPREAD
This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! -Cynthia Emshoff, Sarasota, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 11
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.
Nutrition Facts :
PESTO-PROVOLONE TERRINE
Yummy!!! There are sooooo many things you can do with cream cheese, and I have yet to find one I don't like. :-)
Provided by Donna Roth @LuvnMom
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
- In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
- To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
- VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
- VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.
WARM BASIL PESTO SPREAD
Enjoy flavorful basil pesto, fresh plum tomatoes and warm, melty cheese in this Warm Basil-Pesto Spread. Warm Basil-Pesto Spread is easy to make on the grill, fun to eat and thanks to aluminum foil, clean up is a breeze.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 12 servings, 2 Tbsp. spread and 6 crackers each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PESTO CREAM CHEESE SPREAD
This is a wonderful spread to take to a finger food fellowship or potluck. Serve with veggies or crackers. Prep time does not include set up time in refrigerator
Provided by Chef Buggsy Mate
Categories Spreads
Time 30m
Yield 1 1/2 cup, 20-25 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5
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