BASIL PARMESAN SPREAD
Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving.
Provided by CARTHA
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste.
- Blend cream cheese and feta cheese in a medium bowl.
- Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.
Nutrition Facts : Calories 260 calories, Carbohydrate 3.2 g, Cholesterol 60.2 mg, Fat 23.1 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 628.4 mg, Sugar 1.4 g
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
PARMESAN, CAPER AND BASIL SPREAD
A simple, rustic spread great on crackers, toast or fresh bread. All you need is a bowl and wooden spoon. Please refrigerate for at least an hour to allow the flavours to develop. Australian measurements used.
Provided by auntchelle
Categories Spreads
Time 5m
Yield 1 1/4 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add cheeses to a bowl and blend well using a wooden spoon.
- Add capers and basil. Mix together.
- Season with sea salt and freshly ground black pepper if desired.
LEMON-CAPER AIOLI
Steps:
- Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
TOMATO, BASIL, AND PARMESAN FLATBREAD TOPPING
Make and share this Tomato, Basil, and Parmesan Flatbread Topping recipe from Food.com.
Provided by DailyInspiration
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees.
- Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475 degrees for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475 degrees for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 193.6, Fat 12.2, SaturatedFat 5, Cholesterol 22, Sodium 559.5, Carbohydrate 10.6, Fiber 2.5, Sugar 3.8, Protein 12.2
BASIL, PARMESAN AND CASHEW DIP
I'm totally addicted to this dip. It's a copycat of the current dips that are quite expensive to buy in the delis. It's fantastic served with rice crackers or used in your cooking as a pesto sauce. It's fantastic on pasta, chicken or fish.
Provided by Jubes
Categories Australian
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the basil leaves, nuts, garlic and parmesan in a food processor. Process until finely chopped.
- Slowly, in a thin stream, add the olive oil until well combined.
- VARIATION: Use coriander, pine nuts and add some lime.
SHRIMP, PARMESAN AND PESTO PASTA
Prepare to taste your new favorite shrimp pasta. Pesto sauce, Parmesan and capers take this already-classy dish to delicious new heights.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 4 min. or until crisp-tender. Add pesto and capers; cook 1 min. Add pasta sauce and half the cheese; stir until blended.
- Drain pasta; add to sauce mixture in skillet with shrimp. Cook 3 to 5 min. or until mixture is heated through and shrimp turn pink. Serve topped with remaining cheese.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
BASIL SPREAD FOR SANDWICHES
This basil spread is great on sandwiches instead of using plain mayo. The Wholefoods market I go to uses it on some of their sandwiches but I have not made it myself. The recipe comes from their "American Summer Style" recipe booklet. In the booklet it is used on their grilled veggie sandwich but I have had it on their salmon sandwich among many others and it is very good.
Provided by jennifer in new jer
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- mash garlic with salt.
- blend with the mayo, lemon juice and basil.
- chill until ready to serve.
Nutrition Facts : Calories 467.1, Fat 39.3, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1127, Carbohydrate 30.3, Fiber 0.3, Sugar 7.8, Protein 1.4
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