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Pesto Cheese Wreath
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the Editors of Publications International, Ltd.. "Pesto Cheese Wreath" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pesto-cheese-wreath-recipe.htm> 10 February 2012.
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Pesto Cheese Wreath
YIELD Makes 16 to 24 appetizer servings
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INGREDIENTS
| Parsley-Basil Pesto* (recipe) | |
| 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 | |
PREPARATION:
- Prepare Parsley-Basil Pesto; set aside. Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
- 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.
- 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.
This recipe appears in:
Cheese Appetizers
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