Pesto Cheese Blossoms
Recipe courtesy Paula DeenShow: Paula*s Home
CookingEpisode: Afternoon Tea Party
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) 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 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
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.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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