Pesto Cheese Blossoms Food

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PESTO CHEESE BLOSSOM (PAULA DEEN)



Pesto Cheese Blossom (Paula Deen) image

This is a recipe from Paula Deen. I made it for a New Year's party and everyone raved. It makes a beautiful presentation when sliced. *Changed to add an additional 8 oz pkg of cream cheese per Home-By-Dawn's review. Thank you!

Provided by 2bizzy

Categories     Spreads

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 11

1 (8 ounce) package sliced provolone cheese
2 (8 ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 garlic cloves
1/2 cup fresh basil leaf
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
3 ounces sun-dried tomatoes packed in oil

Steps:

  • Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
  • Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
  • For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
  • For the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
  • Dissolve the salt and pepper in the olive oil and mix well.
  • With the machine running, add the oil in a fine stream.
  • Scrape this mixture into a second bowl and set aside.
  • For the tomato layer, drain the tomatoes, reserving the oil.
  • Puree the tomatoes with a small amount of the reserved oil in a food processor.
  • Spread some of the cream cheese mixture over the cheese slices lining the bowl.
  • Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
  • Cover with remaining provolone.
  • Bring edges of the plastic wrap together over the top and secure with a twist tie.
  • *Freeze until firm to the touch.
  • Remove the plastic wrap and invert the mold onto a serving platter.
  • To serve, slice thinly and serve with party crackers.
  • This will keep in the refrigerator for up to three months.
  • *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
  • I just froze for about an hour until it was firm enough to unmold.
  • Can be store easily in the refrigerator.

FRIED ZUCCHINI BLOSSOMS WITH GOAT CHEESE AND ZUCCHINI PESTO



Fried Zucchini Blossoms with Goat Cheese and Zucchini Pesto image

Provided by Food Network

Time 35m

Number Of Ingredients 14

24 zucchini blossoms
1/2 cup goat cheese
11/2 quarts olive oil
1 cup all-purpose flour
2 cups chilled seltzer water or ice water
Sea salt to taste
Cayenne pepper
1 medium zucchini (about 8 ounces)
2 tablespoons Parmesan cheese, grated
2 tablespoons pine nuts
30 basil leaves (approximately 3/4 cup loosely packed)
1/4 teaspoon finely chopped garlic
6 ounces extra virgin olive oil
Sea salt and freshly cracked black pepper to taste

Steps:

  • For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.;

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