Baked Cream Cheese Pesto Appetizer Recipes

CREAM CHEESE PESTO SPREAD

Steps:

• In a small baking dish, spread cream cheese in the bottom.
• Top with pesto and spread evenly.
• Sprinkle tomatoes on top of the pesto.
• Sprinkle shredded cheese on top of tomatoes.
• Bake at 350 degrees for 10-15 minutes, or until shredded cheese is melted.
• Serve with crackers or chips.

PESTO CREAM CHEESE BAKE

Steps:

• Preheat oven to 375 degrees F.
• Combine the first 5 ingredients down to the olive oil in a food processor or mini chopper and blend together to make the pesto.
• Put the cream cheese block on a baking tray. You can put parchment paper under the cream cheese to make the transition to the serving tray later a little easier.
• Spread a thick layer of the pesto on top of the cream cheese block.
• Bake for 20 - 25 minutes or until it is a little brown and bubbly on top. Serve with whole grain crackers or toast points.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

PESTO CREAM CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

BAKED CREAM CHEESE-PESTO APPETIZER

Steps:

• Heat oven to 400°F.
• Cut cream cheese horizontally in half. Place 1 piece in center of pastry sheet; spread with pesto. Cover with remaining cream cheese.
• Bring sides of pastry over cream cheese, completely enclosing cream cheese; press edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray.
• Bake 20 min. or until golden brown.

BAKED PESTO AND SUN-DRIED TOMATO APPETIZER

Steps:

• Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
• Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
• Bake 20 min. Serve warm with assorted crackers and fresh vegetables.

BAKED PESTO AND CHEESE APPETIZER

Steps:

• Heat oven to 350°F.
• Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
• Cut Neufchatel horizontally in half. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto. Brush dough with egg; fold in half to enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
• Bake 15 to 18 min. or until lightly browned. Cool 10 min. Serve with assorted reduced-fat crackers and cut-up fresh vegetables.