Layered Pesto Cheese Spread Food

TOMATO AND PESTO LAYERED DIP

Steps:

• Spray a 9-inch spring-form pan with cooking spray. Line with plastic wrap for easy removal. In a blender or food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, vodka and white pepper. Process until smooth. Layer the dip into pan as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into pan and refrigerate for at least one hour. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with Melba toast or toasted baguette slices.

LAYERED PESTO CHEESE SPREAD

Steps:

• Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

PESTO CREAM CHEESE SPREAD

Steps:

• Mix cream cheese and goat cheese together.
• Use a small bowl or pan as a mold for your cheese spread. Spary a small amount of cooking spray on the inside of the container and then line it with plastic wrap.
• Layer the ingredients into the dish beginning with the cheese (the layer should be about 1/2" thick).
• Next add a layer of basil pesto.
• Place a second layer of cheese on top of the pesto being careful not to press down too hard.
• Top with a layer of sun dried tomato spread.
• Finish with a final layer of cheese.
• Wrap the mold in plastic wrap and refrigerate for 1-2 hours or overnight.
• When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
• Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
• Top with pine nuts (optional)
• Serve with crackers or bread.

PESTO TORTA (LAYERED SPREAD)

Steps:

• Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours.
• When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.

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.

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.

LAYERED PESTO & SUN DRIED TOMATO CREAM CHEESE SPREAD

Steps:

• Line a medium glass bowl with plastic wrap, one that holds roughly three cups, leaving excess wrap overlapping the bowls edges. Set aside
• Add the cream cheese and butter to a medium mixing bowl, and using a hand mixer cream them together until smooth.
• In a separate bowl, stir together the pesto and Parmesan cheese until evenly incorporated.
• Layer half of the cream cheese mixture into the bottom of the bowl, using a spoon or spatula to gently spread out evenly.
• Spread half the pesto evenly out over top, followed by the sun dried tomatoes. Repeat the layers.
• Cover with the excess plastic wrap to seal, and refrigerate for at least an hour but up to four hours.
• When ready to serve, carefully use the plastic wrap to remove the cheese mold from the bowl. Set it upside down (the larger end) onto a serving plate and carefully remove the plastic wrap. Discard the wrap.
• Serve with assorted crackers or pretzels of choice.

CREAM CHEESE PESTO SPREAD

Steps:

• In a small baking dish, spread cream cheese in the bottom.
• Top with pesto and spread evenly.
• Sprinkle tomatoes on top of the pesto.
• Sprinkle shredded cheese on top of tomatoes.
• Bake at 350 degrees for 10-15 minutes, or until shredded cheese is melted.
• Serve with crackers or chips.

SUN-DRIED TOMATO AND PESTO TORTA

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.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD

Steps:

• Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
• Combine artichokes and pesto; spoon over second cream cheese layer.
• Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.

QUICK-LAYERED PESTO SPREAD RECIPE

Steps:

• Spread softened cream cheese over entire bottom of a shallow serving platter or pie plate.
• Evenly spread pesto sauce over the cream cheese.
• Sprinkle garlic over pesto and top with the chopped tomato.
• Place a spreader or small spoon in the dish for topping on toasted French bread, crackers, toasted bagels, pita chips or packaged cocktail rye bread.

WARM BASIL PESTO SPREAD

Steps:

• Heat grill to medium heat.
• Place unwrapped Neufchatel on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill grate; cover with lid.
• Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.
• Transfer foil to platter. Serve cheese spread with crackers.

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.

PROVOLONE AND PESTO CHEESE TORTE

Steps:

• Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
• Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
• Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
• Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
• To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
• Red and green grapes make a good accompaniment.