Pesto Cheese Blossoms

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Pesto Cheese Blossoms Pesto Cheese Blossoms Recipe Courtesy of

Servings: 15 to 20 servings
Prep Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1   8-ounce package sliced provolone cheese
2   8-ounce packages cream cheese, at room temperature
20   pistachios, shelled
2   cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounce 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, pistachios, 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, pine nuts, 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 cheese.  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.  This will keep in the refrigerator for up to 3 months.

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Reader Comments:


please bring back boursin cheese dip with garlic basil maraj and others

By Paula Dawes on August 04, 2012


Do not ever eat any of this! You will need many years of professional help to free you of your addiction. Recipe is perfect "as is."

By Scott H on February 18, 2012


I made the Pesto Cheese Blossoms for a holiday party and nobody could stop eating it until it was gone! Pretty as it is delicious. This will be a go to from now on! A little bit fussy but very well worth it!

By Judy Stone on January 13, 2012


Some people are highly allergic to pine nuts, even though they may have no other nut alternative would be sunflower seeds.

By Deanna Brooks on December 31, 2011


I've made this recipe countless times and it's always a hit. It tastes great with wine! The only suggestion I have is if you are going to go through the trouble of making this because it is a bit labor intensive, you should just make two instead of one!

By Michelle W. on November 17, 2011


My aunt made this for Easter it was amaaaazing! I can't wait to try to make it! But def a great dish that I couldn't get enough for.

By Heather on April 30, 2011


Have made this for many occasions and has always been a big hit. It also freezes well so can be made when fresh basil is plentiful in the garden. Also one recipe will create 2 smaller blossoms (you will need more provolone cheese to cover your 2 smaller containers.

By Anonymous on November 10, 2010


Had this at a party yesterday! Can't wait for my next party!

By Anonymous on October 10, 2010


Had this at a friends home today. Absolutely delicious. The minute I came home I looked up the recipe on your web site and can't wait to make it.

By Anonymous on March 25, 2010


It's sooooo AWESOME!!!

By Anonymous on March 19, 2010


A co-worker made it for our St. Patty's Day potluck & the employees freaked out on it. SUPER Good!!!! It was gone withing 10 minutes!

By Anonymous on March 19, 2010


Served this at a Christmas party and EVERYONE loved it!

By Anonymous on January 06, 2010


This is really a fantastic appetizer. It is a show stopper. Looks great and is easy to prepare! Great for a big party!

By Anonymous on November 24, 2009

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