Layered Basil Cheese Spread Recipes

TOMATO-BASIL CREAM CHEESE SPREAD

Steps:

• Put the cream cheese, sun-dried tomatoes and basil in a food processor. Process until smooth and the ingredients are evenly incorporated. Season to taste and pulse 3 times to mix evenly. Serve with toasted bagels. Can be made 1 day ahead.

EASY LAYERED TOMATO-BASIL DIP

Steps:

• Mix cream cheese and garlic until blended; spread onto bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

LAYERED ITALIAN SANDWICH

Steps:

• Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
• Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.

LAYERED BASIL CHEESE SPREAD

Steps:

• Line 3 1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
• In medium bowl gently stir together cream cheese and tomato. Set aside.
• In food processor bowl combine basil, Parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
• Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
• On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.

LAYERED BASIL SALAD

Steps:

• In a 3-1/2-qt. glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours.

LAYERED CHEESE SPREAD

Steps:

• Spread Cheddar cheese into 5-inch round, about 1/2 inch thick, on serving platter; smooth side and top with small metal spatula. Sprinkle mushrooms over cheese; press lightly.
• Spread cream cheese over mushrooms; smooth side and top. Sprinkle with basil; press lightly.
• Top with Swiss-almond cheese; smooth side and top. Sprinkle bell peppers over top. Press parsley into side. Serve with crackers.

LAYERED BASIL CHEESE SPREAD

Steps:

• 1. Line 3 1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.2. In medium bowl gently stir together cream cheese and tomato. Set aside.3. In food processor bowl combine basil, Parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.4. Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.5. On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.*NOTE: Two tablespoons KELLOGG'S CORN FLAKE crumbs may be substituted for the pine nuts or almonds.

LAYERED BASIL CHEESE SPREAD

Steps:

• Line 3 1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
• In medium bowl gently stir together cream cheese and tomato. Set aside.
• In food processor bowl combine basil, Parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
• Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
• On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.

LAYERED PESTO CHEESE SPREAD

Steps:

• Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

BASIL AND TOMATO LAYERED CHEESE TORTA

Steps:

• In a mixer or with wooden spoon, blend softened cheeses until smooth.
• Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
• With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
• Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
• Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
• Fold cheese cloth over top of cheese.
• Wrap in foil and refrigerate overnight.
• To serve, remove foil and cheese cloth carefully and invert onto serving platter.
• Top with pine nuts and fresh basil sprig.
• Serve at room temperature with plain crackers and toasted baguette slices.

LAYERED BASIL-ROASTED RED PEPPER SPREAD

Steps:

• Cut star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; mix with olives.
• Blend cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.
• Spoon 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into tub with back of spoon.
• Refrigerate 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.