Time 20m Yield 40 Number Of Ingredients 13 Steps:
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Time 20m Yield 2-1/2 cups. Number Of Ingredients 6 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.
Time 40m Yield 2 cups Number Of Ingredients 5 Steps:
cream together the cheeses, until well blended. add the pesto and tomatoes. put into a serving dish/shape into a rectangle. top with walnuts. chill and serve.
Time 5m Yield 8 servings, 2 Tbsp. each Number Of Ingredients 2 Steps:
Place cream cheese on plate. Top with pesto.
Yield Makes 20 servings Number Of Ingredients 14 Steps:
Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
Time 20m Yield 14-20 serving(s) Number Of Ingredients 10 Steps:
Line an 8 x 4 loaf pan with plastic wrap. Process the first five ingredients in a food processor until smooth. Spread one-third of the cheese mixture in the lined pan. Top with the pesto. Spread one-third of the cheese mixture over pesto. Spread the chopped, drained sun dried tomatoes next. Top with the remaining cheese mixture. Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days). Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves. Serve with french bread slices (or crackers).
Time 15m Yield 1 cup. Number Of Ingredients 6 Steps:
Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Time 8h45m Yield 52 Number Of Ingredients 11 Steps:
Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight. Carefully invert dish onto a platter and remove plastic to serve.
