| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
|
|
=== FOR DIP === |
| 8 |
oz |
Reduced-fat; (not nonfat) cream |
|
|
Cheese; slightly softened |
| 4 |
oz |
Prepared pesto – (1/2 cup); see * Note) |
|
|
=== FOR GARNISHES === |
| 4 |
tb |
Extra-virgin olive oil -; (to 5 tbspns) |
| 24 |
sl |
French bread 3/8" thick; preferably cut on |
|
|
Diagonal from loaf 2 1/2" in diameter |
| 1 |
lg |
Fennel bulb |
| 1 |
lg |
Red bell pepper |
| 1 |
bn |
Green onions |
INSTRUCTIONS
* Note: Buy best-quality prepared pesto, preferably one made with basil,
Parmesan cheese, garlic, olive oil, pine nuts and/or walnuts.
To prepare dip, process cream cheese and pesto in food processor several
seconds until well-blended. (Or combine by hand with rubber spatula in
mixing bowl.) Dip can be prepared one day ahead. Cover and refrigerate.
Bring to room temperature 30 minutes before using. To prepare garnishes:
Preheat oven to 350 degrees. Place olive oil in small bowl; brush both
sides of bread slices lightly with oil. Arrange on baking sheet. Bake on
center rack 5 minutes. Turn slices; bake until just golden and crisp, about
5 minutes more. Remove from oven. Toasted bread slices can be prepared 2
hours ahead and kept loosely covered with foil at cool room temperature.
Cut off and discard lacy stalks from fennel bulb, then halve bulb
lengthwise and remove and discard tough inner cores. Cut fennel lengthwise
into 1/2-inch-wide julienne slices. Remove stem end from pepper, then open
up and discard seeds and membranes. Cut lengthwise into 1/2-inch-wide
julienne strips. Trim root ends and all but 2 inches of green stems from
green onions. To serve, place pesto dip in small serving bowl; place on
serving platter. Surround with toasted baguette slices, fennel, red pepper
and green onions. Yield: 8 to 10 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Betty Rosbottom
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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