Pesto Cheese Blossom (Paula Deen)

"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!"
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
1hr 20mins
Ingredients:
11
Serves:
15
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ingredients

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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.

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Reviews

  1. 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.
     
  2. Great presentation and really yummy! I did not freeze it, keeps the shape well anyway.
     
  3. 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.
     
  4. 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
     
  5. I LOVE, LOVE, LOVE this recipe! I have been making it for over a year and always earn rave reviews. Follow the directions and it will be a hit.
     
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Tweaks

  1. 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
     
  2. 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

<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>
 
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