Prep 20 mins
Cook 1 hr
This is a recipe from Paula Deen. I made it for a New Year's party and everyone raved. It makes a beautiful presentation when sliced. *Changed to add an additional 8 oz pkg of cream cheese per Home-By-Dawn's review. Thank you!
- 1 (8 ounce) packagesliced provolone cheese
- 2 (8 ounce) packages cream cheese, at room temperature
- 20 pistachios, shelled
- 2 garlic cloves
- 1⁄2 cup fresh basil leaf
- 1⁄2 cup fresh parsley leaves
- 1⁄2 cup pine nuts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 3 ounces sun-dried tomatoes packed in oil
- Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
- Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
- For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove 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 remaining provolone.
- Bring edges of the plastic wrap together over the top and secure with a twist tie.
- *Freeze until firm to the touch.
- Remove the plastic wrap and invert the mold onto a serving platter.
- To serve, slice thinly and serve with party crackers.
- This will keep in the refrigerator for up to three months.
- *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
- I just froze for about an hour until it was firm enough to unmold.
- Can be store easily in the refrigerator.
Great presentation and really yummy! I did not freeze it, keeps the shape well anyway.
This recipe is FANTASIC! We've made it many times for family, friends, co-workers. Everyone raves about it, no exceptions! I recommend following the recipe as is. Substituting the pesto or sun-dried tomatoes is just a crime! We serve it with rice crackers (gluten allergy) and they are perfect for letting the fantastic flavors of this dish shine.
I've made this several times. I've made it as the recipe calls, but have substituted as well. You can easily use walnuts instead of pine nuts. Regardless how you make it, I suggest placing it on a lovely dish and making the first cut BIG to show off the inside. Place a little on a cracker and leave it there - Once someone tastes it - They're hooked! NOTE: I would like to add that the Paula Deen's original recipe calls for 2 (8 oz) packages of cream cheese. Makes a big difference! http://www.foodnetwork.com/recipes/paula-deen/pesto-cheese-blossoms-recipe/index.html