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Pesto Cheese Wreath


Pesto Cheese Wreath

Pesto Cheese Wreath

Yield

Makes 16 to 24 appetizer servings

Ingredients

Parsley-Basil Pesto*
3 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1/4 cup whipping cream or half-and-half
1 teaspoon sugar
1 teaspoon onion salt
1/3 cup chopped roasted red peppers** or pimiento, drained
Pimiento strips and Italian flat leaf parsley leaves (optional)
Assorted crackers and cut-up vegetables

*One-half cup purchased pesto can be substituted for Parsley-Basil Pesto.

**Look for roasted red peppers packed in jars or cans in the Italian food section of the supermarket.

Preparation

  1. Prepare Parsley-Basil Pesto; set aside. Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
  2. Line 5-cup ring mold with plastic wrap. Spoon half of cheese mixture into prepared mold; spread evenly. Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped pimientos. Spoon remaining cheese mixture over pimientos; spread evenly. Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.
  3. Uncover mold; invert onto serving plate. Carefully remove plastic wrap. Smooth top and sides of wreath with spatula. Serve with assorted crackers and/or vegetables.

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