| 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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