pesto cheese blossoms
 
1   8ounce package sliced provolone cheese
2   8ounce packages cream cheese, at room temperature
20   pistachios, shelled
2 clove  garlic
1/2 cup  fresh basil leaves
1/2 cup  fresh parsley leaves
1/2 cup  pine nuts
1/4 tsp  salt
1/4 tsp  freshly ground pepper
2 Tbsp  extra-virgin olive oil
3 oz.  oil-packed sun-dried tomatoes
 
line a medium bowl with plastic wrap, leaving enough overhang to cover the 
top. reserving 3 slices of the provolone, line the bottom and sides of the 
bowl with the remaining provolone, overlapping the slices. for the cream 
cheese layer, process the cream cheese, pistachios, and 1 of the garlic 
cloves in a food processor until blended; scrape the mixture into a bowl 
and 
set aside. for the pesto layer, process the basil, parsley, pine nuts, and 
the remaining garlic clove in the food processor until blended. dissolve 
the 
salt and pepper in the olive oil and mix well. 
with the machine running, add the oil in a fine stream. scrape this 
mixture 
into a second bowl and set aside. for the tomato layer, drain the 
tomatoes, 
reserving the oil. puree the tomatoes with a small amount of the reserved 
oil in a food processor. spread some of the cream cheese mixture over the 
cheese slices lining the bowl. layer the pesto mixture, half of the 
remaining cream cheese mixture, the sun-dried tomato mixture, and then 
remaining cream cheese mixture in the bowl. cover with the remaining 
provolone. bring the edges of the plastic wrap together over the top and 
secure with a twist tie. freeze until firm. remove the plastic wrap and 
invert the mold onto a serving platter. serve with party crackers. this 
will 
keep in the refrigerator for up to 3 months. 
 
 
 
 
 
or this one from cooks 
 
 
(ID: 73883) Mirror: rec.food.recipes: Tue, Jun 28, 2005


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