BASIL WALNUT SPREAD
Steps:
- Gather the ingredients.
- In a food processor , combine the basil and garlic. Process until finely chopped. Add cream cheese, Parmesan cheese, walnuts, olive oil, and a few turns of ground black pepper. Process until smooth.
- Transfer spread mixture to a serving dish and garnish with fresh basil leaves.
- Serve with assorted crackers or baguette rounds.
- Enjoy!
Nutrition Facts : Calories 196 kcal, Carbohydrate 5 g, Cholesterol 19 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 145 mg, Fat 18 g, ServingSize 2 cups (16 servings), UnsaturatedFat 12 g
BASIL PARMESAN BREAD
The combination of basil, Parmesan cheese and sun-dried tomatoes gives this hearty bread a flavor that will take you right to Tuscany! -Sherry Hulsman, Elkton, Florida
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 195mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED BASIL CHEESE SPREAD
Steps:
- Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
- In medium bowl gently stir together cream cheese and tomato. Set aside.
- In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
- Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
- On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.
BASIL PARMESAN SPREAD
Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving.
Provided by CARTHA
Categories Cold Cheese Dips
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste.
- Blend cream cheese and feta cheese in a medium bowl.
- Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.
Nutrition Facts : Calories 260 calories, Carbohydrate 3.2 g, Cholesterol 60.2 mg, Fat 23.1 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 628.4 mg, Sugar 1.4 g
PARMESAN CHEESE SPREAD
Make and share this Parmesan Cheese Spread recipe from Food.com.
Provided by PeasantsHearth
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Allow the cream cheese and butter to soften.
- Add the other ingredients and blend well.
- This tastes better if its allowed to set in the refridgerator overnight so the flavors can blend together.
- Using REAL parmeggiano reggiano cheese makes this sensational, but the simple grated kind from the supermarket tastes very good as well.
Nutrition Facts : Calories 214.4, Fat 20.4, SaturatedFat 12.8, Cholesterol 60.8, Sodium 274.1, Carbohydrate 1.9, Sugar 0.3, Protein 6.4
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