Pesto Cheese Wreath

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Pesto Cheese Wreath."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/pesto-cheese-wreath-recipe.htm>  07 September 2008.

Pesto Cheese Wreath Photo
Pesto Cheese Wreath
Yield: Makes 16 to 24 appetizer servings
See Cooking Videos
Ingredients:
Parsley-Basil Pesto* (recipe follows)

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:
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.





This recipe appears in: Cheese Appetizers