YIELD Makes 2 logs
|1/3||cup walnuts, toasted*|
|1||package (8 ounces) cream cheese, softened|
|1/3||cup prepared pesto|
|1/3||cup crumbled feta cheese|
|2||teaspoons cracked black pepper|
|2||tablespoons finely shredded carrot|
|2||tablespoons chopped fresh parsley|
- Process walnuts in food processor, using on/off pulsing action until walnuts are ground, but not pasty. Remove from food processor; set aside.
- Process cream cheese, pesto and feta cheese in food processor until smooth. Spread 3/4 cup cheese mixture on waxed paper and form 4-inch log. Wrap waxed paper around cheese log. Repeat with remaining cheese mixture. Refrigerate logs at least 4 hours, until well chilled. Roll each chilled log to form 5-inch log.
- Combine walnuts and pepper. Roll 1 log in nut mixture to coat. Combine 2 tablespoons carrot and 2 tablespoons parsley. Roll remaining log in carrot mixture to coat. Serve immediately, or wrap and refrigerate up to a day before serving. To serve, thinly slice log and serve with crackers. Garnish as desired.
Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
In the Tomato Pesto Tart from Hunt's, pesto, plump tomatoes and mozzarella cheese are layered on a flaky puff pastry crust. When cut into 'small bites', this makes a perfect appetizer for a cocktail or dinner party.