Pesto Cheese Mold

Course : Cheeses
Serves: 16
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup fresh basil leaves
1/2 cup parmesan cheese
2 teaspoons garlic
1/4 cup pine nuts
1/3 cup olive oil
8 ounces cream cheese
1/4 pound camembert
1/2 cup cream

Preparation / Directions:

reserve a couple of basil leaves for garnish combine basil, parmesan, garlic, and pine nuts in a food processor pulse to mix well with machine running, add olive oil in a thin-steady stream process until thickened, set aside combine cream cheese and camembert or brie in a food processor process until well blended thoroughly fold in whipped cream spread one-fourth of cheese mixture into a plastic wrap-lined gelatin mold top with one-third pesto mixture repeat adding cheese then pesto mixtures cover and chill for 4-96 hours unmold onto a serving platter serve slightly chilled or at room temperature, with assorted savory crackers, breads, and/or toasts to the side


Nutritional Information:

132 Calories (kcal); 13g Total Fat; (88% calories from fat); 3g Protein; 1g Carbohydrate; 24mg Cholesterol; 91mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cheeses Recipes