Boursin Cheese With Pesto Sun Dried Tomatoes Recipes

BOURSIN CHEESE AND SUN-DRIED TOMATO PIZZA

Steps:

• Spread pesto sauce over the pizza base.
• Distribute the salami evenly over the pizza.
• Roughly chop the sun-dried tomatoes and peppers and distribute evenly over the pizza.
• Crumble the Boursin cheese and distribute over the pizza.
• Sprinkle the mozzarella sparingly over the pizza.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden, rotating it 180 degrees half way through cooking to ensure it's cooked evenly (8 to 10 minutes).
• When the pizza is ready, remove, cut into pieces and serve immediately.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

BOURSIN CHEESE WITH PESTO & SUN-DRIED TOMATOES

Steps:

• Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
• Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
• Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.

PESTO AND SUN-DRIED TOMATO TORTE

Steps:

• In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
• When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.

BOURSIN CHEESE (HOMEMADE)

Steps:

• Have cheeses and butter at room temperature.
• Crush garlic.
• Mix cheeses, butter and garlic.
• Add remaining ingredients, mix well.
• Pack into a container just large enough to hold the boursin and store in refrigerator.
• To serve, bring to room temperature.
• Serve with crackers.