TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PESTO CREAM CHEESE DIP
Quick and easy! 2 ingredients + 25 minutes = yummy. You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.
Provided by lil deb
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 4.2 g, Cholesterol 74.9 mg, Fat 38.5 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 17.4 g, Sodium 483.1 mg, Sugar 0.1 g
BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM
You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
- Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
- Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
- While breasts are cooking make basil cream.
- Sauté shallots in butter. Add wine and bring to a boil.
- Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
- Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
- Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
- Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
- **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
PESTO TORTE
This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.
Provided by OhMyStars
Categories Spreads
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter until well blended.
- Mix pesto and parmesan cheese in small bowl.
- Line two 8 oz custard cups (or loaf pan) with plastic wrap.
- Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
- Sprinkle each with 1/4 of the tomatoes.
- Spread 1/4 of the pesto mixture over tomatoes.
- Repeat layers.
- Fold plastic wrap over each torte, sealing well.
- Chill overnight until firm.
- Unmold, remove plastic wrap.
- Serve with crusty French bread slices.
- Garnish with chives, parsley, or"whatever" for color.
Nutrition Facts : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7
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