Cream Cheese With Pesto Pine Nuts Recipes

CREAM CHEESE WITH PESTO & PINE NUTS

Steps:

• place the cream cheese on a microwave safe plate & place pesto in microwave safe bowl.
• heat pesto for 1 minute to heat.
• heat cheese for 30-45 seconds. just long enough to soften but not melt.
• pour pesto over cream cheese & top with pine nuts.
• serve with crackers.

BASIL CREAM CHEESE PESTO FILLED TOMATOES

Steps:

• In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
• To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
• Fill tomatoes with "pesto" using a pastry bag fitted with a large nozzle.

PESTO GOAT CHEESE DIP

Steps:

• Spread the desired amount of goat cheese into a shallow dish.
• Spread pesto over the top- just enough to coat it nicely.
• Sprinkle with pine nuts.
• Heat in 350 degree oven or microwave until heated through.
• Serve with crackers (Carrs are the best.).

CHEESE BALL WITH PESTO

Steps:

• Mix together pesto, and two cheeses.
• Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
• Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
• Bring to room temperature one hour before serving.

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.

PESTO CREAM CHEESE DIP

Steps:

• Mix cream cheese, pesto and Parmesan cheese.
• Add olives and pimento.
• Refrigerate at least one hour.