ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE
My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.
Provided by DanielsWife
Categories Spreads
Time 4h20m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
- Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
- Enjoy!
PESTO-PROVOLONE TERRINE
Yummy!!! There are sooooo many things you can do with cream cheese, and I have yet to find one I don't like. :-)
Provided by Donna Roth @LuvnMom
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
- In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
- To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
- VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
- VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE
Provided by Brad Avooske
Categories Cheese turkey Bake Low Carb Kid-Friendly Quick & Easy Spring Bon Appétit California Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
- Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PESTO-CREAM CHEESE TERRINE (SPREAD)
Plan ahead this must be chilled for a minimum of 12-24 hours before removing from the pan and serving, this is an amazing spread to serve at a get together with crackers. Make certain to overlap the plastic wrap in the loaf pan to allow easy removal of the spread. This loaf can be made omitting the provolone cheese slices if desired and made in a 8 x 4-inch loaf pan and line the bottom of the pan with pine nuts. Servings is only estimated.
Provided by Kittencalrecipezazz
Categories Spreads
Time 12h
Yield 10-15 serving(s)
Number Of Ingredients 11
Steps:
- Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
- Coat the plastic wrap with cooking spray.
- Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
- Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
- Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
- Fold the excess overhang of plastic wrap over the mixture.
- Chill for minimum 12 hours.
- Invert chilled loaf onto a serving dish and discard the plastic wrap.
- Serve with crackers.
Nutrition Facts : Calories 347.8, Fat 29.4, SaturatedFat 15.8, Cholesterol 75.3, Sodium 549.3, Carbohydrate 8.7, Fiber 1.4, Sugar 0.8, Protein 14.4
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