If you’re looking for an incredibly flavorful holiday appetizer that will be a hit, then look no further than this pesto cheese blossom!
I am so thankful. For everything, really. My husband, the kids, our home, family, friends, job, etc. But specifically, during the holidays, I’m so thankful for my hubby’s cooking skills. Y’all, the man knows his way around the kitchen! Ok, I have a confession to make. Back in the day, before I was married, before kids, before I became a short-order cook at the G house… I was a horrible cook. I’ve come a LONG way since the early days of our relationship!
It’s shameful, really. My specialties were turkey dogs, baked tilapia, and steamed veggies. And I may have even burned the steamed broccoli a time or two. My husband even swears I burned water once, but I don’t believe that. Yes, there was only water in the pot and yes, it was smoking uncontrollably, but it’s not like I burned it. I have no idea what happened though! So I was the luckiest woman in the world when I happened upon my husband and he could cook things like a grown up. He taught me how to sauté!
Anyways, back to Thanksgiving… One of my favorite things that he makes is the Pesto Cheese Blossom. This thing is incredible. It’s cheese, with yummy flavors, wrapped in cheese. Basically. Ok, maybe it’s more than that, but still… cheese. And since we’re being honest, we make this for Christmas too. And basically any time there is a party between Halloween and New Year’s. Once you taste it, you’ll understand.
So cream cheese mixed with garlic, layered with sun dried tomatoes and pesto sauce, wrapped in a ball of provolone. Slice it, eat it with crackers, eat it alone. Lick your fingers afterward, it’s ok. We don’t judge. If your house is anything like ours during the holidays, grab your cocktail and appetizer plate because you are going to want to try this one!
Holiday Pesto Cheese Blossom
- 1 (8-ounce) package sliced provolone cheese
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 ounces oil-packed sun-dried tomatoes
- Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
- Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.
- For the cream cheese layer, process the cream cheese and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.
- For the pesto layer, process the basil, parsley and the remaining garlic clove in the food processor until blended.
- Dissolve the salt and pepper in the olive oil and mix well.
- With the machine running, add the oil in a fine stream.
- Scrape this mixture into a second bowl and set aside.
- For the tomato layer, drain the tomatoes, reserving the oil.
- Puree the tomatoes with a small amount of the reserved oil in a food processor.
- Spread some of the cream cheese mixture over the cheese slices lining the bowl.
- Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl.
- Cover with the remaining provolone.
- Bring the edges of the plastic wrap together over the top and secure with a twist tie.
- Freeze until firm.
- Remove the plastic wrap and invert the mold onto a serving platter.
- Serve with party crackers.