Best Baked Pesto And Cheese Appetizer Recipes
PESTO CREAM CHEESE BAKE
With the holiday season upon us, this Pesto Cream Cheese Bake is perfect to make for any pot-luck, party, or gathering. It's so simple to make and trust me, everyone will enjoy it!
Provided by Lisa Leake
Categories Holiday Snacks & Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Combine the first 5 ingredients down to the olive oil in a food processor or mini chopper and blend together to make the pesto.
- Put the cream cheese block on a baking tray. You can put parchment paper under the cream cheese to make the transition to the serving tray later a little easier.
- Spread a thick layer of the pesto on top of the cream cheese block.
- Bake for 20 - 25 minutes or until it is a little brown and bubbly on top. Serve with whole grain crackers or toast points.
Nutrition Facts : Calories 56 kcal, Carbohydrate 1 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 48 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
PESTO-GOAT CHEESE TOASTS
I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BAKED CREAM CHEESE-PESTO APPETIZER
This appetizer looks ridiculously impressive, but it doesn't take much effort to make. Just wrap a frozen puff pastry sheet around cream cheese and pesto.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- Cut cream cheese horizontally in half. Place 1 piece in center of pastry sheet; spread with pesto. Cover with remaining cream cheese.
- Bring sides of pastry over cream cheese, completely enclosing cream cheese; press edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BAKED PESTO AND CHEESE APPETIZER
Imagine cutting into a crescent dinner roll to reveal creamy Neufchatel cheese and savory pesto. Then imagine crackers dipping and the crowd going wild.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
- Cut Neufchatel horizontally in half. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto. Brush dough with egg; fold in half to enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
- Bake 15 to 18 min. or until lightly browned. Cool 10 min. Serve with assorted reduced-fat crackers and cut-up fresh vegetables.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
BAKED PESTO PASTA WITH TOMATO & CHEESE
This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.
Provided by Kozmic Blues
Categories Healthy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- Preheat your pot for the tomato sauce over medium heat.
- Add olive oil, then garlic and saute for 2-3 minutes.
- Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
- Add the crushed tomatoes and stir well.
- When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
- Let sauce simmer while you make your pesto (if not using store bought).
- Preheat broiler.
- Add pasta to boiling water and cook until just barely al dente.
- Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
- Add pasta to a casserole dish.
- Top with the tomato basil sauce.
- You don't need to use all of the sauce, but rather serve the extra on the side.
- Top casserole with shredded mozzarella cheese.
- Place under broiler for about 5 minutes, or until cheese is melted.
- **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
- Remove foil for last 5-10 minutes in order to melt cheese.
Nutrition Facts : Calories 573.2, Fat 17.5, SaturatedFat 7.9, Cholesterol 41.7, Sodium 690.7, Carbohydrate 77.3, Fiber 9.4, Sugar 7.4, Protein 29.3
BAKED PESTO & SUN-DRIED TOMATO APPETIZER
Your guests will be standing by the oven waiting for this to come out. Don't expect it to last long...trust me! EASY and IMPRESSIVE! Compliments of Kraft.
Provided by Chef Decadent1
Categories < 30 Mins
Time 30m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
- Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
- Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
- Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
- Bake for 20 minutes. Enjoy!
Nutrition Facts : Calories 186.7, Fat 11.7, SaturatedFat 6.7, Cholesterol 45.4, Sodium 244.2, Carbohydrate 15.7, Fiber 1.1, Sugar 1.4, Protein 4.9
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