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Pesto Cheese Blossom Recipe

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This recipe for Pesto Cheese Blossom is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 OUNCE) Package Sliced Provolone Cheese
2 (8 OUNCE) Packages Cream Cheese at room temperature
20 Pistachos , Shelled
1 Clove Garlic
1 Jar Basil Pesto
1 Jar (3 OUNCES) Oil Packed Sun Dried Tomatoes


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Directions:
Directions:
Line a medium bowl with plastic wrap, Leaving enough to cover the top. Reserving 3 slices of 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 the garlic clove in a food processor until well blended.

Drain the pesto and the sun dried tomatoes.

Spread some of the cream cheese mixture over the cheese slices, layer the pesto mixture. Next layer half of the cream cheese mixture, then layer the sun
dried tomatoes.Next layer the rest of the cream cheese mixture. 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 with party crackers.
This will keep in the refrigerator for uo to 3 month.
Number Of Servings:
Number Of Servings:
Small Party
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually freeze overnight

 

 

 

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