"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pesto Cheese Blossom Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pesto Cheese Blossom, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Kloss
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. sliced provolone cheese
2 - 8 oz. packages cream cheese at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cups pine nuts
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. extra virgin olive oil
3 oz. oil-packed sun dried tomatoes

Directions:
Directions:
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone. Line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended. Scrape the mixture into a bowl and set aside.

For the pesto layer, process the basil, parsley, pine nuts, and remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside.

For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.

Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half the remaining cream cheese mixture, the sun dried tomato mixture, and then the remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve party with crackers. This will keep in the refrigerator for up to 3 months and the freezer for a year. If frozen, pull out and put in the refrigerator 24 hours prior to serving.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Its easier to buy the pesto already made. Its also nice to make a few at a time and freeze them.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

234W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!