Pesto Dip With Parmesan Toast Food

PARMESAN-PESTO DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with assorted cut-up fresh vegetables, crackers or chips.

PESTO DIP WITH PARMESAN TOAST

Steps:

• Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 to 1-1/2 minutes longer or until lightly browned., In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.

FRIED RAVIOLI POPS WITH PESTO DIP

Steps:

• For the pesto dip: Toast the pine nuts in a small skillet over low heat, stirring occasionally, until golden brown, about 5 minutes.
• Combine the toasted pine nuts, basil, Parmesan and garlic in a food processor. Pulse until roughly chopped. With the motor running, pour the olive oil through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
• Transfer the pesto to a small bowl and stir in the yogurt, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate if not serving immediately.
• For the ravioli: Place the flour in a shallow bowl. Whisk together the eggs in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a ravioli in the flour, shake off any excess, then dip it in the eggs. Let any excess egg drip back into the bowl, then immediately coat the ravioli in the breadcrumbs, pressing to adhere them to all sides. Repeat with the remaining ravioli.
• Pour 2 inches of vegetable oil into a large heavy-bottomed pot and set over medium-low heat. Attach a deep-fry thermometer to the side of the pot and heat until the oil reaches 360 degrees F. Line a plate with paper towels.
• Fry the ravioli in batches, turning them as needed, until golden brown and crispy, 1 to 2 minutes total. Transfer to the paper towel-lined plate with a slotted spoon. Return the oil to 360 degrees F between each batch.
• Once the ravioli have cooled slightly, insert a lollipop stick into each ravioli. Sprinkle them with Parmesan. Serve the ravioli pops with the pesto dip.

EASY PESTO DIP

Steps:

• Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto.
• Serve with bread and crackers.

BASIL PESTO BREAD ROUNDS

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.