Pesto Pepper Cheese Spread Food

ROASTED RED PEPPER-PESTO SPREAD

Steps:

• Preheat oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
• Bake 50 min. or until center is almost set. Cool completely. Cover.
• Refrigerate 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted crackers.

PESTO AND RED PEPPER SPREAD

Steps:

• Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
• Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
• Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

PESTO-PEPPER CHEESE SPREAD

Steps:

• In a large bowl, combine the cream cheese, goat cheese, oil, thyme and garlic., Line a 1-qt. bowl with plastic wrap. Place a third of the cheese mixture in bowl; top with pesto, half of the remaining cheese mixture, the peppers and remaining cheese mixture. Cover and refrigerate for at least 3 hours., Invert cheese mixture onto a serving plate; discard plastic wrap. Serve with crackers.

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 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.

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.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH

Steps:

• Prepare Tyson chicken according to package directions. Set aside and keep warm.
• Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
• Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA

Steps:

• Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
• Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
• Blot peppers well between paper towels to remove excess liquid.
• Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
• Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
• Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
• Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

PESTO GOAT CHEESE SPREAD

Steps:

• Stir together all ingredients with salt and pepper to taste until smooth.

PESTO & ROASTED-PEPPER GOAT CHEESE TORTA

Steps:

• Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
• Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
• Blot peppers well with paper towels to remove all excess liquid.
• Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
• Cover with another sheet of plastic wrap and press it down on top of the cheese.
• Chill at least 8 hours.
• Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
• Let torta stand at room temp for 20 min before serving.

CHEESE AND PESTO SPREAD

Steps:

• Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
• Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
• Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.