PESTO CHEESE BLOSSOM (PAULA DEEN)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pesto Cheese Blossom (Paula Deen) image

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

1 (8 ounce) package sliced provolone cheese
2 (8 ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 garlic cloves
1/2 cup fresh basil leaf
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
3 ounces sun-dried tomatoes packed in oil

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.

Anwar Maqsood
[email protected]

I'm so glad I found this recipe. It's the perfect way to use up leftover pesto.


Viper nayem gaming
[email protected]

This recipe is a keeper! I will definitely be making it again and again.


Raymond McDonald
[email protected]

I've never made a cheese blossom before, but this recipe made it easy. It turned out perfect!


TIK TOK TIVE. 25
[email protected]

This recipe is perfect for a party or a special occasion. It's sure to impress your guests.


Jessie Christensen
[email protected]

I made this recipe for a potluck and it was a huge success. Everyone loved it!


ivan Lopz
[email protected]

This recipe was a bit too salty for my taste. I would recommend using less salt in the dough.


ISD Miraz
[email protected]

I'm not a big fan of pesto, but I loved this recipe. The cheese blossom was so cheesy and flavorful.


Malik Mullah
[email protected]

I would recommend using a high-quality pesto for this recipe. It really makes a difference in the flavor.


Vinod Jatav
[email protected]

This recipe is a bit time-consuming, but it's worth it. The pesto cheese blossom is so delicious and impressive-looking.


Kathy Jenkins
[email protected]

I followed the recipe exactly and it didn't turn out well. The dough was too sticky and the cheese didn't melt properly.


AKASH K. CHAUDHARY
[email protected]

This was delicious! I used a store-bought pesto and it still turned out great. I will definitely be making this again.


MM MM
[email protected]

I've made this recipe several times and it always turns out perfect. It's so easy to make and everyone loves it.


Sandra Nneoma
[email protected]

This recipe was a hit at my last party! The pesto cheese blossom was crispy on the outside and gooey on the inside. Everyone loved it!