Two Cheese Pesto Spread Food

PESTO AND CREAM CHEESE SANDWICH

Steps:

• Slice - Remove the sides of all bread slices.
• Spread - Spread basil pesto on two slices of bread . Spread cream cheese on other two slices and a pinch of salt and black pepper. Leave the remaining two slices plain.
• Sandwich - Place pesto spread bread at the bottom with pesto side up, top it with cream cheese spread bread with cream cheese facing up. Top it with plain slice of bread.
• Serve - Slice the sandwich into triangles or quarters and serve with cup of hot tea or coffee.

TWO-CHEESE PESTO SPREAD

Steps:

• Place basil, Parmesan cheese, pine nuts, oil and garlic in food processor container; cover. Process until well blended. Add mozzarella cheese and cream cheese; cover. Process until smooth.
• Refrigerate at least 1 hour or up to 3 days.
• Remove from refrigerator about 1 hour before serving. Serve as a spread with crackers.

WHIPPED PESTO CREAM CHEESE SPREAD

Steps:

• Place the Neufchatel cheese in a large glass bowl. Using a hand mixer, whip the cheese until it is light and fluffy, 2 to 3 minutes.
• Add the pesto and salt, and whip until combined.
• Cover and refrigerate until ready to use.

PESTO CREAM CHEESE SPREAD

Steps:

• Combine all the pesto ingredients in a food process and mix until well combined.
• Mix 2 tablespoons of pesto with 4 tablespoons of cream cheese. (You'll have leftover pesto for another time.)
• Spread on crackers or bread, or toss with warm pasta.

PESTO CREAM CHEESE SPREAD

Steps:

• Mix cream cheese and goat cheese together.
• Use a small bowl or pan as a mold for your cheese spread. Spary a small amount of cooking spray on the inside of the container and then line it with plastic wrap.
• Layer the ingredients into the dish beginning with the cheese (the layer should be about 1/2" thick).
• Next add a layer of basil pesto.
• Place a second layer of cheese on top of the pesto being careful not to press down too hard.
• Top with a layer of sun dried tomato spread.
• Finish with a final layer of cheese.
• Wrap the mold in plastic wrap and refrigerate for 1-2 hours or overnight.
• When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
• Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
• Top with pine nuts (optional)
• Serve with crackers or bread.

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.

PESTO WITH WALNUTS

Steps:

• Remove basil leaves from the stems. Shock the leaves in a bowl of ice water and remove immediately to paper towels to dry. (May also use a salad spinner to remove water.)
• Place walnuts and garlic cloves in a food processor and pulse until chopped. Add basil leaves and pulse until chopped to desired consistency.
• Pour olive oil into the food processor chute while on low to combine with the basil mixture. Add more olive oil if you desire.
• Remove to a bowl and add salt, lemon zest, and Parmesan cheese. Stir until combined.
• Serve immediately on toasted baguette. May store pesto in refrigerator for 2-3 days in a sealed jar. To save for later, cover pesto with a layer of olive oil and refrigerate.

CREAM CHEESE PESTO SPREAD

Steps:

• In a small baking dish, spread cream cheese in the bottom.
• Top with pesto and spread evenly.
• Sprinkle tomatoes on top of the pesto.
• Sprinkle shredded cheese on top of tomatoes.
• Bake at 350 degrees for 10-15 minutes, or until shredded cheese is melted.
• Serve with crackers or chips.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

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.

GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)

Steps:

• Line an 8 x 4 loaf pan with plastic wrap.
• Process the first five ingredients in a food processor until smooth.
• Spread one-third of the cheese mixture in the lined pan.
• Top with the pesto.
• Spread one-third of the cheese mixture over pesto.
• Spread the chopped, drained sun dried tomatoes next.
• Top with the remaining cheese mixture.
• Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
• Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
• Serve with french bread slices (or crackers).

GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD

Steps:

• Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
• Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

EASY PESTO CHEESE SPREAD

Steps:

• In the bowl of a food processor, combine first 5 ingredients by pulsing until coarsely chopped. Drizzle in the olive oil while processor is running and process until a thick paste is formed. Remove to mixing bowl and combine thoroughly with the softened cream cheese. Place in serving container. Refrigerate until ready to use.

PESTO GOAT CHEESE SPREAD

Steps:

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