Best Cheese And Pesto Spread Recipes

CHEESE AND PESTO SPREAD

Steps:

• Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
• Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
• Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

SUN-DRIED TOMATO AND PESTO CHEESE SPREAD

Steps:

• Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
• Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
• Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
• Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
• Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
• Carefully invert dish onto a platter and remove plastic to serve.