Pesto-red pepper cream spread
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Pesto-red pepper cream spread
  Pepper    Appetizers    Creams    Spreads  
Last updated 6/12/2012 12:50:38 AM. Recipe ID 12084. Report a problem with this recipe.
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      Title: Pesto-red pepper cream spread
 Categories: Appetizers, Jaw
      Yield: 5 Cups
      3    Packages (8 oz) reduced fat
           Cream cheese (Neufchatel)
      2 c  Packed basil leaves
    1/4 c  Pine nuts
      2    Cloves garlic, coarsley
    1/4 c  Grated Parmesan cheese
      1    Jar (7oz) roasted red
           Peppers, drained
      2 ts Cornstarch
    1/2 c  Finely chopped green onions
           Fresh basil leaves and
           Tomato roses for garnish
  Beat softened cream cheese in large bowl until light and fluffy.
  Divide into thirds. For pesto, combine basil, pine nuts and garlic in
  food processor. Whirl until finely chopped. Stgir basil mixture into
  a third of the cream cheese along with Parmesan cheese ntil well
  blended. Place red peppers in clean food processor bowl. Whirl until
  pureed. Transfer to small skillet. Whisk in cornstarch until well
  blended and smooth. Bring to simmering over medium heat; cook for
  about 3 to 5 minutesor until thickened. Cool for 15 minutes. Whisk
  into another third of cream cheese until well blended. Mix green
  onion into the remaining third of cream cheese until blended. Line
  6-cup bowl with plastic wrap, leaving 2 inch overhang. Turn pesto
  into lined bowl; pack firmly. Spoon on green onion mixture; carefully
  spread to cover pesto layer. Top with red pepper layer, spreading to
  completely cover onionlayer. Cover the top with the plastic wrap
  overhang. Refrigerate for 2 to 3 hours or until firm. Fold back the
  plastic wrap; unmold onto serving plate. Garnish with fresh basil
  leaves and sweet red pepper roses if desired. Serve with thin slices
  of party bread, crackers or pita chips.
  typed by jessann :)

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Recipe ID 12084 (Apr 03, 2005)

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