Creamy Pesto-Cheese Spread
Prep: 17 minutes; other: 8 hours
Traditional pesto, which was created in Genoa, is a no-cook sauce made with puréed basil, pine nuts, garlic, olive oil, and Parmesan cheese. We used a commercial pesto as a shortcut to create this layered spread. You can make this appetizer as little as one day or as much as one week in advance--the longer it refrigerates, the more flavorful it becomes. Try using sun-dried tomato pesto along with the basil pesto for a festive holiday appetizer.
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- Calories: 79
- Fat: 2.6g
- Saturated fat: 0.8g
- Protein: 3.8g
- Carbohydrate: 10.3g
- Fiber: 0.5g
- Cholesterol: 3mg
- Iron: 0.6mg
- Sodium: 316mg
- Calcium: 45mg
- 1 (8-ounce) block fat-free cream cheese
- 1/3 cup (1 1/3 ounces) shredded provolone cheese
- 3 tablespoons light mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon bottled minced garlic
- 2 tablespoons commercial pesto, divided
- 1 tablespoon thinly sliced fresh basil leaves
- 36 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette
- 3/4 cup bottled or homemade marinara sauce
- 1. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
- 2. Line a 10-ounce custard cup, small bowl, or 1-cup glass measuring cup with plastic wrap. Spread one-third of cheese mixture into bottom of prepared cup. Top with 1 tablespoon pesto, spreading to cover cream cheese mixture. Repeat procedure with one-third cheese mixture and remaining pesto; top with remaining cheese mixture. Tap cup gently against countertop to compact the layers. Cover with plastic wrap, and chill 8 hours or overnight.
- 3. Uncover and invert spread onto a serving plate; remove plastic wrap. Sprinkle sliced basil over top of spread. Serve with baguette slices and marinara sauce.
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