Cheese Pesto Easy Bake Appetizer Recipes

EASY-BAKE CHEESE & PESTO

Steps:

• Heat oven to 350°F.
• Unroll crescent dough on baking sheet sprayed with cooking spray; press into 12x4-inch rectangle, pressing perforations and seams in dough together to seal.
• Cut cream cheese horizontally in half to form 2 rectangles Place 1 cream cheese piece on half the dough; top with peppers and 1 Tbsp. pesto sauce. Cover with remaining cream cheese piece; spread top with remaining pesto sauce.
• Brush dough with egg; fold in half to completely 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.

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.

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!

PESTO CREAM CHEESE BAKE

Steps:

• Preheat oven to 375 degrees F.
• Combine the first 5 ingredients down to the olive oil in a food processor or mini chopper and blend together to make the pesto.
• Put the cream cheese block on a baking tray. You can put parchment paper under the cream cheese to make the transition to the serving tray later a little easier.
• Spread a thick layer of the pesto on top of the cream cheese block.
• Bake for 20 - 25 minutes or until it is a little brown and bubbly on top. Serve with whole grain crackers or toast points.

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.

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.

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.

EASY BAKE CHEESE & PESTO

Steps:

• Preheat the oven to 350º.
• Unroll dough on lightly greased baking sheet. Press seams together to form a 12x4 inch rectangle.
• Cut brick of cream cheese in half horizontally.
• Place one half of cheese on top of the dough.
• Top with 1 Tablespoon of the pesto.
• Top this with the other half of cheese and remaining pesto sauce.
• Brush edges of dough with beaten egg and bring the dough over the cream cheese to completely enclose the cheese.
• Press the edges together to seal.
• Brush with egg.
• Bake 15 to 18 minutes or until lightly browned.
• Cool 10 minutes.
• Serve with crackers and veggies.

PESTO CHEESE TARTS

Steps:

• In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!

PESTO CHEESECAKE

Steps:

• Butter spring form pan, coat with breadcrumbs--set aside.
• Beat cream cheese, ricotta and Romano cheese with electric mixer.
• Add eggs one at a time beating well after each addition.
• Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
• Layer in spring pan.
• Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
• Cool in pan.
• Cover and wrap in plastic.
• Refrigerate 8 hours or overnite.
• Slide knife around edge of pan and remove to serve.