Pesto Cheese Wreath Recipe
Pesto cheese wreath is a lovely cheesy preparation that can be served as a side or a dip for parties. It is made with cream cheese and mayonnaise combined together and spooned into ring mold, with red pepper and parsley basil pesto topping, finished with another layer of cheese. chilled and unmolded it can be served with dippers of choice.
Ingredients
Parsley-Basil Pesto
3 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1/4 cup whipping cream or half-and-half
1 teaspoon sugar
1 teaspoon onion salt
1/3 cup chopped roasted red peppers or pimiento, drained
Pimiento strips and Italian flat leaf parsley leaves (optional)
Assorted crackers and cut-up vegetables
Directions
Prepare Parsley-Basil Pesto; set aside.
Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
Line 5-cup ring mold with plastic wrap.
Spoon half the cheese mixture into prepared mold; spread evenly.
Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped red peppers.
Spoon remaining cheese mixture over peppers; spread evenly.
Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.
Uncover mold; invert onto serving plate.
Carefully remove plastic wrap.
Smooth top and sides of wreath with spatula.
Garnish with pimiento strips and parsley leaves, if desired.
Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
Line 5-cup ring mold with plastic wrap.
Spoon half the cheese mixture into prepared mold; spread evenly.
Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped red peppers.
Spoon remaining cheese mixture over peppers; spread evenly.
Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.
Uncover mold; invert onto serving plate.
Carefully remove plastic wrap.
Smooth top and sides of wreath with spatula.
Garnish with pimiento strips and parsley leaves, if desired.
