PESTO CHEESE BLOSSOM (PAULA DEEN)
This is a recipe from Paula Deen. I made it for a New Year's party and everyone raved. It makes a beautiful presentation when sliced. *Changed to add an additional 8 oz pkg of cream cheese per Home-By-Dawn's review. Thank you!
Provided by 2bizzy
Categories Spreads
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
- Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
- For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
- For the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
- Dissolve the salt and pepper in the olive oil and mix well.
- With the machine running, add the oil in a fine stream.
- Scrape this mixture into a second bowl and set aside.
- For the tomato layer, drain the tomatoes, reserving the oil.
- Puree the tomatoes with a small amount of the reserved oil in a food processor.
- Spread some of the cream cheese mixture over the cheese slices lining the bowl.
- Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
- Cover with remaining provolone.
- Bring edges of the plastic wrap together over the top and secure with a twist tie.
- *Freeze until firm to the touch.
- Remove the plastic wrap and invert the mold onto a serving platter.
- To serve, slice thinly and serve with party crackers.
- This will keep in the refrigerator for up to three months.
- *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
- I just froze for about an hour until it was firm enough to unmold.
- Can be store easily in the refrigerator.
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