Cream Cheese-Pesto Ring
cheese/eggs
16 oz cream cheese, softened
16 oz unsalted butter, softened
1/2 cup pine nuts
2 garlic cloves
4 cup fresh basil
6 parsley sprigs
1/2 cup olive oil
1/2 cup freshly grated parmesan or romano c; heese
Beat cream cheese and butter in mixer bowl until light and fluffy. Line bottom and sides of 10-inch ring mold with cheese mixture, approximately 1/2 inch thick; reserve remaining cheese mixture. Process pine nuts, garlic, basil and parsley in food processor until smooth. Add oil gradually, processing until smoth paste forms. Add Parmesan cheese. Process just until mixed. Pour over cheese layer to within 1 inch of top of mold. Cover with reserved cheese mixture to enclose pesto sauce. Chill until firm. Unmold onto serving plate; garnish with greens and edible flowers. Source: Great Recipes from Great Gardeners
Yield: 25 servings
