Recipe - Pesto Red Pepper Cream Spread

3 pack (8 oz) cream cheese; room
temperature
2 cup Basil leaves; packed
One fourth cup Pine nuts
2 Cloves garlic; coarsely
chopped
One fourth cup Parmesan cheese
1 Jar (7 ozs.) roasted red
peppers, drained
2 teaspoon Cornstarch
One half cup Green onion; finely chopped
Fresh basil leaves
Thin slices of party bread;
crackers or pita chips

Beat softened cream cheese in a large bowl until light and fluffy. Divide
into thirds.

For pesto, combine basil, pinenuts and garlic in a food processor. Whirl
until finely chopped. Stir basil mixture into one of the divided cream
cheeses, along with the Parmesan cheese.

Place red peppers in a clean food processor bowl. Whirl until pureed.
Transfer to a small skillet. Whisk in cornstarch until well blended and
smooth. Bring to simmering over medium heat; cook for about 3 to 5 minutes.
Cool for 15 minutes. Whisk into another third of the cream cheese until
well blended.

Mix green onion into the remaining third of cream cheese until well
blended.

Line a 6 cup bowl with plastic wrap, leaving a 2" over hand on all sides.

Turn pesto cream cheese into lined bowl and pack firmly. Spoon on green
onion mixture; carfully spreading to cover the pesto layer. Top with red
pepper layer, spreading to completely cover the green onion layer. Cover
the top with the plastic wrap overhang. Refrigerate for 2 to 3 hours or
until firm.

Fold back the plastic wrap; unmold onto a serving plate. Garnish with fresh
basil leaves.
Posted to FOODWINE Digest by Toni Office Captiva4me@AOL.COM on Sep 4,
1997