Photo: Pesto Cheese Blossoms Recipe
Ingredients
- 1 (8-ounce) package sliced provolone cheese
- 2 (8-ounce) packages cream cheese, at room temperature
- 20 pistachios, shelled
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup pine nuts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 ounces oil-packed sun-dried tomatoes
Directions
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.
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By Kimcita
Los Gatos, Ca
on December 07, 2012
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Delicious and pretty.
By swhitecorey
College Station, TX
on November 15, 2012
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While tasty, I encountered several problems with this recipe. First, the bowl should be no larger than 8" wide (1 1/2 quarts. Second, I found that it was not very attractive when unmolded--all you see is the outside layer of provolone. To really get the beauty, it needs to be cut; but how? Third, the recipe states to freeze it, then unwrap and unmold to serve. Surely, it shouldn't be served frozen! It took mine about an hour to thaw enough to eat. Next time, I will put it in the frig instead of the freezer. I also couldn't figure out how to eat it! You really can't take a shmear and spread it because of the firmness of the outside provolone. You really have to slice it! Lastly, I bought a package of thin sliced provolone, and used all 20 slices. I also doubled the amount of basil and parsley leaves. The recipe calls for 3 oz of sun-dried tomatoes. The smallest jar I could find was 7 oz. I used it all, and it was good.
By ARPC
on March 25, 2012
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I make this recipe for many family gatherings, but I have a little secret... this recipe is especially wonderful on Passover! Serve it with matzah and you will be the hit of the holiday! And one especially helpful feature... you can freeze it. This buys me more time closer to the occasion for other preparation.(Note on prep... it usually takes me twice as long to prepare... but sooooo worth it!
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