| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 3 | pk | (8 oz) cream cheese; room temperature |
| 2 | c | Basil leaves; packed |
| 1/4 | c | Pine nuts |
| 2 | Cloves garlic; coarsely chopped | |
| 1/4 | c | Parmesan cheese |
| 1 | Jar (7 ozs.) roasted red peppers, drained | |
| 2 | ts | Cornstarch |
| 1/2 | c | Green onion; finely chopped |
| Fresh basil leaves | ||
| Thin slices of party bread; crackers or pita chips |
INSTRUCTIONS
Beat softened cream cheese in a large bowl until light and fluffy. Divide into thirds. For pesto, combine basil, pinenuts and garlic in a food processor. Whirl until finely chopped. Stir basil mixture into one of the divided cream cheeses, along with the Parmesan cheese. Place red peppers in a clean food processor bowl. Whirl until pureed. Transfer to a small skillet. Whisk in cornstarch until well blended and smooth. Bring to simmering over medium heat; cook for about 3 to 5 minutes. Cool for 15 minutes. Whisk into another third of the cream cheese until well blended. Mix green onion into the remaining third of cream cheese until well blended. Line a 6 cup bowl with plastic wrap, leaving a 2" over hand on all sides. Turn pesto cream cheese into lined bowl and pack firmly. Spoon on green onion mixture; carfully spreading to cover the pesto layer. Top with red pepper layer, spreading to completely cover the green onion layer. Cover the top with the plastic wrap overhang. Refrigerate for 2 to 3 hours or until firm. Fold back the plastic wrap; unmold onto a serving plate. Garnish with fresh basil leaves. Posted to FOODWINE Digest by Toni Office <Captiva4me@AOL.COM> on Sep 4, 1997
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