Pesto Cheese Wreath
by the Editors of Easy Home Cooking Magazine
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Pesto Cheese Wreath
Pesto Cheese Wreath
Yield: Makes 16 to 24 appetizer servings
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.
Parsley-Basil Pesto
Yield: Makes about 1/2 cup
Ingredients:
2
cups fresh parsley
1/4
cup pine nuts or slivered almonds
2
tablespoons grated Parmesan cheese
2
cloves garlic, peeled
1
tablespoon dried basil
1/4
teaspoon salt
2
tablespoons olive or vegetable oil
Preparation:
1.
Process all ingredients except oil in food processor or blender until finely chopped. With machine running, add oil gradually, processing until mixture is smooth.
This recipe appears in: Savory Sauces