pesto cheese blossoms
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| 1 | 8ounce package sliced provolone cheese |
| 2 | 8ounce packages cream cheese, at room temperature |
| 20 | pistachios, shelled |
| 2 clove | garlic |
| 1/2 cup | fresh basil leaves |
| 1/2 cup | fresh parsley leaves |
| 1/2 cup | 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 |
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| 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 of the garlic |
| cloves 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 |
| the 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 of the |
| remaining cream cheese mixture, the sun-dried tomato mixture, and then |
| 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 with party crackers. this |
| will |
| keep in the refrigerator for up to 3 months. |
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| or this one from cooks |
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| (ID: 73883) Mirror: rec.food.recipes: Tue, Jun 28, 2005 |