Ingredients
3 packages (8 oz) reduced fat
1 cream cheese (neufchatel)
2 cup packed basil leaves
1/4 cup pine nuts
2 cloves garlic, coarsley
1 chopped
1/4 cup grated parmesan cheese
1 jar (7oz) roasted red
1 peppers, drained
2 tsp cornstarch
1/2 cup finely chopped green onions
1 fresh basil leaves and
1 tomato roses for garnish
Directions
Beat softened cream cheese in large bowl until light and fluffy.
Divide into thirds. For pesto, combine basil, pine nuts and garlic in
food processor. Whirl until finely chopped. Stgir basil mixture into
a third of the cream cheese along with Parmesan cheese ntil well
blended. Place red peppers in clean food processor bowl. Whirl until
pureed. Transfer to small skillet. Whisk in cornstarch until well
blended and smooth. Bring to simmering over medium heat; cook for
about 3 to 5 minutesor until thickened. Cool for 15 minutes. Whisk
into another third of cream cheese until well blended. Mix green
onion into the remaining third of cream cheese until blended. Line
6-cup bowl with plastic wrap, leaving 2 inch overhang. Turn pesto
into lined bowl; pack firmly. Spoon on green onion mixture; carefully
spread to cover pesto layer. Top with red pepper layer, spreading to
completely cover onionlayer. Cover the top with the plastic wrap
overhang. Refrigerate for 2 to 3 hours or until firm. Fold back the
plastic wrap; unmold onto serving plate. Garnish with fresh basil
leaves and sweet red pepper roses if desired. Serve with thin slices
of party bread, crackers or pita chips.
typed by jessann :)
Servings: 5 cups
Pesto-Red Pepper Cream Spread Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into antiquity, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, mostly, these ancient cook books were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few you will know such as bay, fennel and dill. Moving on, there are two interesting cookery books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that is served today, but rather accounts of the types of food served to the rich and powerful of the period. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cooking, such as basil and coriander. These new herbs and spices caused an outbreak in manuscripts on food, the majority of which are now in private cookery archives. During the following few centuries, the wealthy families of the West tried to lay on the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books were increasing in popularity mostly due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Pesto Red Pepper Cream Spread recipe.
