Baked Pesto And Cheese Appetizer Recipes

BAKED GRILLED CHEESE PESTO SANDWICHES

Steps:

• Preheat the oven to 425 F. Spread the butter on only one side of each slice of the bread, spreading more thickly around the edges and less in the center. This will prevent the edges from burning before the center is crisp.
• Place half of the bread slices, buttered side down, on the work surface. Top each piece of bread with a slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with the remaining bread slices, buttered side up.
• Place the sandwiches on heavy-duty jelly roll pan.
• Bake for 4 minutes, then remove the pan from the oven. Immediately turn the oven up to 450 F. Carefully turn the sandwiches using a large spatula.
• Bake for another 3 to 4 minutes, watching the sandwiches carefully until the bread is toasted and crisp and the cheese is melted.
• The first time you flip these sandwiches, they won't look done at all - the bread will be only slightly brown. But when the sandwiches are done, they will be beautifully crisp and brown on both sides. Serve immediately.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

PESTO CREAM CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

BAKED CREAM CHEESE-PESTO APPETIZER

Steps:

• Heat oven to 400°F.
• Cut cream cheese horizontally in half. Place 1 piece in center of pastry sheet; spread with pesto. Cover with remaining cream cheese.
• Bring sides of pastry over cream cheese, completely enclosing cream cheese; press edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray.
• Bake 20 min. or until golden brown.

BAKED PESTO AND CHEESE APPETIZER

Steps:

• Heat oven to 350°F.
• Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
• Cut Neufchatel horizontally in half. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto. Brush dough with egg; fold in half to enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
• Bake 15 to 18 min. or until lightly browned. Cool 10 min. Serve with assorted reduced-fat crackers and cut-up fresh vegetables.

BAKED PESTO PASTA WITH TOMATO & CHEESE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Preheat your pot for the tomato sauce over medium heat.
• Add olive oil, then garlic and saute for 2-3 minutes.
• Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• Add the crushed tomatoes and stir well.
• When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• Let sauce simmer while you make your pesto (if not using store bought).
• Preheat broiler.
• Add pasta to boiling water and cook until just barely al dente.
• Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
• Add pasta to a casserole dish.
• Top with the tomato basil sauce.
• You don't need to use all of the sauce, but rather serve the extra on the side.
• Top casserole with shredded mozzarella cheese.
• Place under broiler for about 5 minutes, or until cheese is melted.
• **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• Remove foil for last 5-10 minutes in order to melt cheese.

PESTO-GOAT CHEESE TOASTS

Steps:

• Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

BAKED PESTO & SUN-DRIED TOMATO APPETIZER

Steps:

• Preheat oven to 400°F.
• Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
• Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
• Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
• Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
• Bake for 20 minutes. Enjoy!

PESTO GOAT CHEESE SPREAD

Steps:

• Stir together all ingredients with salt and pepper to taste until smooth.