Pesto Stuffed Christmas Tree Recipes

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CHRISTMAS TREE PESTO BREADSTICKS



Christmas Tree Pesto Breadsticks image

This is a centerpiece fit for a celebratory gathering. We added extra pine nuts and reduced the olive oil a bit to make a chunky pesto that spreads easily but does not melt out in the oven. Any mozzarella bits sticking out of the "branches" become golden brown and crunchy.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups firmly packed fresh basil leaves
1/3 cup pine nuts, toasted
2 small cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup plus 1 teaspoon olive oil
1 cup shredded whole-milk mozzarella (about 4 ounces)
1/2 cup whole-milk ricotta cheese
1/3 cup grated pecorino cheese (about 1 ounce)
One 13.8-ounce tube refrigerated pizza dough

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
  • Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
  • Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
  • Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
  • Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
  • Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
  • Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.

CHEESE-STUFFED PEPPER CHRISTMAS TREE



Cheese-Stuffed Pepper Christmas Tree image

This festive kale tree decked with cheese-stuffed mini chile pepper lights is the perfect centerpiece for your next holiday party. Your guests can help themselves to the chile peppers with a quick tug of a bow.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 20 peppers

Number Of Ingredients 7

8 cups popped popcorn
20 multicolored mini sweet peppers with stems (about 1 pound)
1 pound chevre goat cheese, at room temperature
4 teaspoons fresh thyme leaves, chopped
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
4 large bunches curly kale, such as red Russian, stems trimmed flush with the leaves

Steps:

  • For the popcorn garland: Thread 10 feet of unflavored, unwaxed dental floss through a sewing needle. Knot one end of the floss. Thread the needle through the softer part of each piece of popcorn, avoiding the harder shell. (Threading through the shell may cause the popcorn to break.) Slip off the needle and knot the other end of the floss to make a popcorn string.
  • For the pepper garland: Poke a hole in one side of a pepper with a chopstick about 1/2 inch from the stem end, taking care not to pierce through the other side of the pepper. Twist the stick to slightly widen the hole. Repeat with the remaining peppers.
  • Mix together the goat cheese, thyme, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until combined. Transfer to a pastry bag fitted with an 1/8-inch round tip. Carefully pipe the cheese filling into each pepper through the hole; do not overstuff the peppers or they may split. Refrigerate until ready to use. (This step can be done a day ahead.)
  • Separate the kale into small, medium and large leaves. Using the largest leaves, start at the bottom of a 24-by-6-inch Styrofoam cone and begin to cover the cone with the leaves stem-end up. Overlap each leaf slightly and secure with a toothpick through the widest part of the stem, leaving about 1/2 inch of the toothpick showing. Work your way up the cone in rows, going from the larger leaves to the smaller leaves and overlapping the leaves and rows slightly, until only about 1 row of the cone remains exposed. To make the last row, position the kale leaves stem-end down, forming the top of the tree and covering the tip of the cone. Cover any thin areas or exposed Styrofoam with the remaining leaves. Chill until ready to decorate.
  • Cut twenty 18-inch-long pieces of narrow decorative ribbon. Tie each piece around the stem of a pepper in a secure knot.
  • Wind a 12-foot-piece of wider decorative ribbon around the tree, starting at the bottom and working your way up. Attach a pepper to the wider ribbon on the tree using the narrow ribbon to tie a decorative bow, so the pepper dangles from the wider ribbon (it should be secure but also be easy to untie and remove). Continue with the remaining peppers, spacing them about 6 inches apart on the wider ribbon. As you're working, hook each pepper bow to a toothpick end for support, adding additional toothpicks if necessary, until the tree is covered on all sides with the peppers. Decorate with the popcorn strand. Carefully transfer to a gold foil-covered 12-inch cake plate.

SAVORY PUFF PASTRY CHRISTMAS TREE



Savory Puff Pastry Christmas Tree image

Fun and easy to make, this savory puff pastry Christmas tree is filled with a combination of creamy goat cheese and sun-dried tomato pesto. It's so much easier to make than it looks and is guaranteed to get lots of oohs and aahs from guests! Serve warm or at room temperature.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Cheese

Time 55m

Yield 8

Number Of Ingredients 6

2 tablespoons sun-dried tomato pesto
2 tablespoons soft goat cheese (such as Chavrie®)
2 sheets puff pastry
2 tablespoons freshly grated Pecorino-Romano cheese, divided
1 egg, beaten
½ teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
  • Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
  • Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
  • Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
  • Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
  • Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
  • Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 24.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 172.3 mg, Sugar 0.6 g

PESTO-STUFFED CHRISTMAS TREE



Pesto-Stuffed Christmas Tree image

Make and share this Pesto-Stuffed Christmas Tree recipe from Food.com.

Provided by Food.com

Categories     High In...

Time 1h5m

Yield 1 Tree, 4 serving(s)

Number Of Ingredients 7

1 standard box puff pastry sheet (2 sheets)
5 tablespoons basil pesto
2 tablespoons grated parmesan cheese
8 -10 cherry tomatoes
2 slices cheddar cheese
5 tablespoons whipped ricotta cheese
1 egg (for egg wash)

Steps:

  • Roll out 2 sheets of puff pastry.
  • Cut into the shape of a Christmas Tree.
  • Spread basil pesto on bottom layer of pastry sheet.
  • Sprinkle parmesan cheese.
  • Place top layer of tree-shaped pastry sheet down.
  • Make horizontal tree branch slices.
  • Twist the tree branches.
  • Brush egg wash (egg with water) along the tree trunk and base.
  • Lightly run a fork over tree trunk and base.
  • Bake according to the boxed direction of the puff pastry.
  • Decorate the tree with sliced cherry tomatoes, whipped ricotta cheese.
  • Using star-shaped cookie cutter, make a cheddar cheese star and set on top of the tree.

PESTO CHEESE STRAW CHRISTMAS TREE



Pesto cheese straw Christmas tree image

Create this tear-and-share pastry tree for a festive family get-together. It's a lovely, playful idea for Boxing Day - and kids will love taking it apart!

Provided by Cassie Best

Categories     Side dish

Time 45m

Number Of Ingredients 5

2 x 320g sheets ready-rolled all-butter puff pastry
6 tbsp pesto
100g mature cheddar, parmesan or gruyère, finely grated
1 egg, beaten
dips of your choice, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
  • Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
  • Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.

Nutrition Facts : Calories 225 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

CHEESE TWIST CHRISTMAS TREE



Cheese Twist Christmas Tree image

Wow the guests at your next holiday party with this delicious, pull-apart Christmas tree appetizer. The combination of crispy, buttery, flaky puff pastry wrapped around cheese and pesto is a stellar combination. Serve as-is or alongside some spicy tomato sauce for dipping.

Provided by Chef John

Categories     Christmas Appetizers

Time 1h15m

Yield 8

Number Of Ingredients 4

1 (14 ounce) package frozen puff pastry, thawed
2 teaspoons all-purpose flour, or as needed
⅓ cup prepared pesto sauce, divided
2 ounces Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
  • Roll pastry into a 14-inch square, sprinkling with flour if necessary.
  • Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
  • Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
  • Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
  • Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
  • Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
  • Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
  • Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
  • Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
  • Transfer to a wire rack and cool for 15 minutes before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 23.8 g, Cholesterol 8.2 mg, Fat 25.5 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 316.4 mg

PHILADELPHIA PESTO-CREAM CHEESE CHRISTMAS TREE



PHILADELPHIA Pesto-Cream Cheese Christmas Tree image

Try this cream cheese Christmas tree recipe for a simple yet delicious appetizer idea. Pesto creates a Christmas tree look while red peppers pose as ornaments. Serve this PHILADELPHIA Pesto-Cream Cheese Christmas Tree with crackers.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 8 servings,

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 Tbsp. chopped red peppers
cinnamon stick

Steps:

  • Cut block of cream cheese diagonally in half. Place triangles together to resemble Christmas tree on serving plate. Cover with pesto.
  • Add peppers for the tree ornaments. Insert cinnamon stick at base of triangle for the tree trunk.
  • Serve as a spread for assorted crackers.

Nutrition Facts : Calories 130, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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