Stephanie0523
Cathlete
RE: Oreo Balls!
OK I make this every Christmas, and it's really good. I'm doing it by memory, so I hope it's right:
Sundried tomato/pesto cheese spread
1 package sliced provologne cheese
1/4 c basil pesto
Pine nuts (toast them off first in a dry saute pan)
1 block of cream cheese, slightly softened
1 small jar of sundried tomatoes, drained, chopped
1 french-bread baguette sliced thinly
First, line a small round mixing bowl with plastic wrap, and let it hang over the sides of the bowl. Next:
Place slices of provologne cheese on top of the plastic wrap --up the sides of the bowl (the provologne will kind of encase the spread)
Mix the cream cheese and the pesto together
Spread 1/2 of the cream cheese/pesto mixture on top of provologne (this is your first layer)
Sprinkle pine nuts and chopped sundried tomatoes on top of cream cheese layer
put slices of provologne on top of pine nuts and SD tomatoes
Next the other 1/2 of the cream cheese mixture
Pine nuts and SD tomatoes
Provologne
When you're done layering, take the excess plastic wrap and fold over the top. Refrigerate over night and serve on top of baguette slices (either toasted or untoasted).
People flip for this spread. It's not low-cal, but it's really good!
ETA: You can add as few or as many sundried tomatos or pine nuts as you like. I like fewer sundried tomatoes and lots of pine nuts.
OK I make this every Christmas, and it's really good. I'm doing it by memory, so I hope it's right:
Sundried tomato/pesto cheese spread
1 package sliced provologne cheese
1/4 c basil pesto
Pine nuts (toast them off first in a dry saute pan)
1 block of cream cheese, slightly softened
1 small jar of sundried tomatoes, drained, chopped
1 french-bread baguette sliced thinly
First, line a small round mixing bowl with plastic wrap, and let it hang over the sides of the bowl. Next:
Place slices of provologne cheese on top of the plastic wrap --up the sides of the bowl (the provologne will kind of encase the spread)
Mix the cream cheese and the pesto together
Spread 1/2 of the cream cheese/pesto mixture on top of provologne (this is your first layer)
Sprinkle pine nuts and chopped sundried tomatoes on top of cream cheese layer
put slices of provologne on top of pine nuts and SD tomatoes
Next the other 1/2 of the cream cheese mixture
Pine nuts and SD tomatoes
Provologne
When you're done layering, take the excess plastic wrap and fold over the top. Refrigerate over night and serve on top of baguette slices (either toasted or untoasted).
People flip for this spread. It's not low-cal, but it's really good!
ETA: You can add as few or as many sundried tomatos or pine nuts as you like. I like fewer sundried tomatoes and lots of pine nuts.