Baked Pesto And Cheese Appetizer Recipes

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 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.

PESTO-GOAT CHEESE TOASTS

Steps:

• Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

BAKED PESTO & SUN-DRIED TOMATO APPETIZER

Steps:

• Preheat oven to 400°F.
• Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
• Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
• Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
• Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
• Bake for 20 minutes. Enjoy!

PESTO CHEESECAKE

Steps:

• Butter spring form pan, coat with breadcrumbs--set aside.
• Beat cream cheese, ricotta and Romano cheese with electric mixer.
• Add eggs one at a time beating well after each addition.
• Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
• Layer in spring pan.
• Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
• Cool in pan.
• Cover and wrap in plastic.
• Refrigerate 8 hours or overnite.
• Slide knife around edge of pan and remove to serve.

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.