Pesto Cheese Blossom Paula Deen
Elevate your appetizer game with Paula Deen's Pesto Cheese Blossom, a stunning and flavorful dish that's as delightful to the eyes as it is to the palate. This no-bake recipe layers creamy softened cream cheese and tangy goat cheese with zesty basil pesto and sweet sun-dried tomatoes for a vibrant, multi-dimensional flavor profile. Perfectly prepped in just 20 minutes, this make-ahead dish firms up in the refrigerator, making it an effortless choice for parties or holiday gatherings. Topped with optional toasted pine nuts and fresh basil leaves, this savory showstopper pairs beautifully with crackers or baguette slices for an elegant entertaining experience. Whether you're hosting a crowd or looking for a delicious way to impress, this pesto cheese blossom is sure to steal the spotlight.
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 8 oz Goat cheese, softened
- 1 cup Basil pesto (store-bought or homemade)
- 1 cup Sun-dried tomatoes, finely chopped
- 2 tbsp Pine nuts, toasted (optional for garnish)
- 5 leaves Fresh basil leaves (optional for garnish)
- 1 sheet Plastic wrap
- 1 package Crackers or baguette slices for serving
Instructions
In a medium mixing bowl, combine the softened cream cheese and goat cheese until smooth and well blended. You can use a hand mixer for easier mixing if needed.
Line a small bowl or a round mold (about 3-4 inches in diameter) with plastic wrap, leaving enough overhang to cover the top when filled.
Spread 1/3 of the cheese mixture evenly into the bottom of the prepared bowl or mold.
Top the cheese layer with 1/3 cup of basil pesto, spreading it evenly but carefully to avoid mixing the layers.
Sprinkle 1/3 cup of finely chopped sun-dried tomatoes over the pesto layer, spreading it out evenly.
Repeat the layering process two more times, starting with the cheese mixture, then pesto, and sun-dried tomatoes, until all ingredients are used. The final layer should be the cheese mixture, creating a smooth top.
Fold the overhanging plastic wrap over the top of the cheese mixture, pressing gently to compact the layers and create a smooth dome shape.
Refrigerate the pesto cheese blossom for at least 6 hours or overnight to allow the flavors to meld and the mixture to firm up.
When ready to serve, carefully unwrap the top of the plastic wrap, and invert the mold onto a serving plate. Remove the remaining plastic wrap.
Garnish the cheese blossom with toasted pine nuts and fresh basil leaves, if desired.
Serve with crackers or baguette slices. Enjoy this elegant and flavorful appetizer with friends and family!
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.9 g | 447% | |
| Saturated Fat | 151.7 g | 758% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 112.8 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1470 mg | 113% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 8352 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
