Best 2 Pesto Cheese Blossom Recipes
Indulge in a culinary journey with our exquisite Pesto Cheese Blossom, a delightful appetizer or side dish that will tantalize your taste buds. This impressive dish features a golden-brown, flaky pastry crust enveloping a flavorful filling of creamy pesto, gooey cheese, and a hint of garlic. As you bite into the crispy exterior, the rich, aromatic flavors of the pesto and cheese blend harmoniously, creating a symphony of textures and tastes. Accompanying this delectable creation are three additional recipes to elevate your culinary experience. Discover the secrets of our scrumptious Pesto Pinwheels, perfect for parties or quick snacks. Learn the art of crafting mouthwatering Pesto Stuffed Mushrooms, a delightful combination of earthy flavors. And for a refreshing twist, try our vibrant Pesto Pasta Salad, a colorful medley of flavors and textures. Embark on this culinary adventure and create a feast that will leave your guests in awe.
Here are our top 2 tried and tested recipes!
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.
PESTO CHEESE BLOSSOM
With colorful layers, this pretty spread is a real attention-getter of holiday gatherings. I like the convenience of making it ahead of time.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Line a 1-qt. bowl with plastic wrap, overlapping the sides of the bowl. Arrange six cheese slices on the bottom and up the sides of the bowl, overlapping each slice; set aside., Drain tomatoes, reserving 3 teaspoons oil mixture. In a food processor, combine tomatoes and reserved oil mixture; cover and process until blended. Transfer to a small bowl; set aside., Place cream cheese, pistachios and garlic in the food processor; cover and process until blended. Transfer to a small bowl; set aside., Add the pine nuts, basil, parsley, salt and pepper to food processor; cover and process until blended. While processing, add oil; process for 15 seconds or until combined. Transfer to a small bowl., Spread a third of the cream cheese mixture over provolone cheese in prepared bowl. Layer with pesto mixture, another third of the cream cheese mixture, tomato mixture and remaining cream cheese mixture. Top with remaining provolone slices. , Bring edges of plastic wrap together over cheese; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
Nutrition Facts :
Tips:
- To make your pesto cheese blossom as delicious as possible, use fresh, high-quality ingredients.
- If you don't have a pizza cutter or pastry wheel, you can use a sharp knife to cut the dough into strips.
- Be careful not to overfill the dough cups with cheese, or they will burst open during baking.
- For a more golden brown crust, brush the dough cups with melted butter before baking.
- Serve the pesto cheese blossom warm, with marinara sauce for dipping.
- You can also add cooked chicken, vegetables, or other fillings to the cheese cups before baking.
Conclusion:
The pesto cheese blossom is an easy-to-make, yet impressive appetizer that is perfect for parties, potlucks, or game day gatherings. With its flaky crust, cheesy center, and flavorful pesto filling, it's sure to be a hit with everyone. So next time you're looking for a delicious and festive appetizer, give the pesto cheese blossom a try.
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