Cream Cheese And Pesto Sandwich Food

PESTO AND CREAM CHEESE SANDWICH

Steps:

• Slice - Remove the sides of all bread slices.
• Spread - Spread basil pesto on two slices of bread . Spread cream cheese on other two slices and a pinch of salt and black pepper. Leave the remaining two slices plain.
• Sandwich - Place pesto spread bread at the bottom with pesto side up, top it with cream cheese spread bread with cream cheese facing up. Top it with plain slice of bread.
• Serve - Slice the sandwich into triangles or quarters and serve with cup of hot tea or coffee.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

SUN-DRIED TOMATO AND PESTO CHEESE SPREAD

Steps:

• Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
• Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
• Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
• Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
• Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
• Carefully invert dish onto a platter and remove plastic to serve.

PESTO CREAM CHEESE SPREAD

Steps:

• Combine all the pesto ingredients in a food process and mix until well combined.
• Mix 2 tablespoons of pesto with 4 tablespoons of cream cheese. (You'll have leftover pesto for another time.)
• Spread on crackers or bread, or toss with warm pasta.

WHIPPED PESTO CREAM CHEESE SPREAD

Steps:

• Place the Neufchatel cheese in a large glass bowl. Using a hand mixer, whip the cheese until it is light and fluffy, 2 to 3 minutes.
• Add the pesto and salt, and whip until combined.
• Cover and refrigerate until ready to use.

PESTO TORTILLA PINWHEELS RECIPE

Steps:

• In a bowl, beat together the cream cheese, pesto, and Parmesan cheese until smooth. Spread 1/3 of the mixture on top of one of the tortillas. Top cream cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap with plastic wrap. Refrigerate for 2-4 hours.
• Remove from refrigerator and unwrap. Slice into rounds and display on serving plate or tray.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

23 BAGEL SANDWICHES WE LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bagel sandwich in 30 minutes or less!

CREAMY PESTO PANINI SANDWICH RECIPE

Steps:

• Preheat a panini press to 300 degrees F. Add the ingredients for the creamy pesto to a food processor. Puree until smooth.
• Butter 8 slices of bread, then flip them over and spread the creamy pesto on the opposite side. Place 4 slices, butter side down, on the panini press. Layer each with 2 slices ham, a small handful of artichokes leaves, 2 slices salami and the other slice of bread. Close the panini press and grill for 3-5 minutes.
• Then remove the sandwiches, open them up and add a handful of alfalfa sprouts. Press them closed again, cut and serve warm.

CREAM CHEESE PESTO PASTA

Steps:

• Cook pasta according package to directions. Drain, but reserve about 1/2 cup water.
• Whisk cream cheese with pesto and about 6 Tbsp pasta water until creamy. Adding more or less water will produce thinner or thicker sauce. Pour over drained tortellini and toss to combine.
• Serve immediately. Serving suggestion (optional): sprinkle with some chopped parsley, roasted sunflower seeds and grated Parmesan cheese.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3" loaf pan with plastic wrap.
• In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
• In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
• Gradually stir in olive oil.
• Spread about 1/4 cup cream cheese mixture into prepared pan.
• Carefully spread with 1/3 pesto mixture.
• Repeat layers twice.
• Top with remaining cream cheese mixture.
• Cover and refrigerate at least 5 hours.
• Un-mold; serve with crackers and veggies.
• NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.

PESTO BUTTER GRILLED CHEESE SANDWICHES

Steps:

• In a small bowl mix together 1 tablespoon pesto and softened butter. Spread pesto butter on one side of all four slices of bread.
• Flip the bread slices butter side down and spread each slice with more plain pesto. Top two of the slices of bread with cheese. Sandwich the bread, butter side out and fry in a skillet over medium heat. Flip when golden brown and fry on the other side. Cook until browned and melty.
• Remove to a cutting board and allow to cool for 3 minutes before slicing in half and enjoying warm.

SOUR CREAM-PARMESAN CHEESE PESTO DIP

Steps:

• In a medium bowl, combine the sour cream, basil pesto, and grated Parmesan cheese, and mix well to blend.
• Chill or serve immediately.
• Serve with crudités and chips for dipping or as a sandwich spread.