Saturday, October 20, 2007

Cheese spread with Pesto

Kathy has put a more "elegant" version of this dip on the blog but this is her original recipe. This is another great "party appetizer".

one small container ricotta cheese
8 oz. cream cheese, softened
several cloves of crushed garlic
Mix cheese and garlic together. Put in bowl sprayed with Pam that can be used as mold. Refrigerate until firm.

Pesto Sauce
2 cups fresh Basil,
2 Tbs. pine nuts, chopped
1 cup olive oil
1/2 c. parmesan cheese
few cloves garlic
Blend all ingredients until fully blended. (You can use any pesto sauce but the pesto is better when made with olive oil rather than butter)
Unmold cheese onto a platter. Pour pesto over center of cheese mold until it spreads over top and down sides. Cheese mold and pesto can be made ahead and stored separately in refrigerator for 3-5 days. Serve with "substantial" crackers.

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