Pesto Cheese Blossom (Paula Deen)
photo by Nimz_
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
15
ingredients
- 226.79 g package sliced provolone cheese
- 2 (453.59 g) package cream cheese, at room temperature
- 20 pistachios, shelled
- 2 garlic cloves
- 118.29 ml fresh basil leaf
- 118.29 ml fresh parsley leaves
- 118.29 ml pine nuts
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 29.58 ml extra virgin olive oil
- 85.04 g sun-dried tomatoes packed in oil
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had been making this for years and then lost the recipe. It is a bit time consuming but you can make it ahead of time and it is always a hit. I make mine in a soup bowl so it can hold the shape while chilling. Also I have substituted roasted red peppers for the sun-dried tomatoes for a friend allergic to tomatoes and it works great.
-
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
see 3 more reviews
Tweaks
-
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
-
I tried this out on family at a recent party and it didn't go over very well. I am not sure if people didn't like it or just didn't want to cut it. I didn't quite follow the recipe though, I didn't think the family would be too keen on pesto, nor sun-dried tomatoes. So I chopped some fresh tomatoes, and used some dried italian seasoning and mixed both into the cream cheese ( I did not layer it, just mixed it all up) Also substituted walnuts for the pistachios since I already had some. I thought it was pretty tasty.
RECIPE SUBMITTED BY
2bizzy
Fishers, 53
<p>I've lived in Indiana all of my 51 years. I'm a wife and working mother of two. I enjoy cooking, but probably I enjoy perusing and collecting recipes even more! I'm an avid photographer and I also enjoy hiking, reading, camping, and spending time with my family. I'm a nature lover for sure and have a fondness for animals much to my husband's chagrin and my children's delight!</p>