Free Recipe Pesto Red Pepper Cream Spread
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Pesto Red Pepper Cream Spread Recipe
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
Pesto Red Pepper Cream Spread Preparation
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
Cooking Temperature:
Recipe Serves: 1
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