Best Pesto Cheese Blossom Recipes

PESTO CHEESE BLOSSOM (PAULA DEEN)

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

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.