Creamy Pesto With Prosciutto Dippers Recipes

CREAMY PESTO WITH PROSCIUTTO DIPPERS

Steps:

• Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.

SOUR CREAM PESTO DIP WITH PROSCIUTTO DIPPERS

Steps:

• Preheat the oven to 180°C. Place the pre-rolled rectangle of puff pastry on a lined baking tray and brush with the mustard. Sprinkle over the Parmesan then make a layer of prosciutto so the pastry is mostly covered. Press down slightly so everything sticks together a little easier
• . Cut the pastry into 14 strips across the way then double them up making sure the Prosciutto sides are facing each other. You should now have 7 long prosciutto pastry sandwiches. Each dipper can be cut in half at this point if you want to serve more smaller portions.
• Twist each dipper into curly straws and place back onto the baking sheet. Brush each dipper with egg then bake for 10-15 minutes until golden and crispy.
• Meanwhile make the pesto. Place the basil, parmesan, garlic, pine nuts and olive oil in a bowl and blitz together with an immersion (handheld) blender until completely smooth. Season with salt and pepper and add the sour cream, stir then transfer to serving bowl.
• Once the dippers are golden and crispy, remove from oven and let cool slightly before serving with the sour cream pesto dip.

SIMPLE CREAMY PESTO PASTA

Steps:

• Put pasta on to boil.
• While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
• Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
• Stir in stock and milk and cook, stirring frequently, until sauce thickens.
• Add the mushrooms, proscuitto and cheese.
• Stir until cheese is melted.
• Add the pesto, salt and pepper.
• Toss hot pasta with sauce and serve immediately.

CREAMY PESTO DIP

Steps:

• Stir together all ingredients except raw vegetbles.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

PROSCIUTTO-PESTO BREAKFAST STRATA

Steps:

• In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

EASY CREAMY PESTO

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

CREAMY PESTO DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve as a dip with assorted cut-up fresh vegetables, crackers and/or chips.

CREAMY PESTO DIP

Steps:

• Beat the cream cheese and milk together until smooth using an electric mixer on medium speed.
• Blend in the pesto and red pepper; cover and refrigerate until ready to serve.
• Serve with chips, vegetables, or breadsticks.