Basil Parmesan Spread Recipes

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Steps:

• Blend spinach, basil and garlic in a food processor.
• Gradually add oil and parmesan cheese.
• Process until smooth. Add salt and pepper to taste if desired.
• In a seperate bowl, blend cream and feta cheeses.
• In a serving dish, spread half of the cheese mixture.
• On top of this, spread the tomato paste, and then the spinach mixture.
• Spread the remaining cheese mixture on top.
• Refrigerate before serving.

Steps:

• Line a 3-cup bowl or container with plastic wrap, leaving4-inch overhang
• Combine spinach, basil, and garlic in processor and chop finely.
• With machine running, gradually add oil through feeding tube.
• Add Parmesan and process until almost smooth.
• Season with salt and pepper.
• Stir cream cheese and goat cheese in medium bowl until well blended and smooth.
• Spread 1/3 of cream cheese mixture in bottom of prepared bowl. Spread 1/2 of spinach mixture over cheese. Sprinkle with 1/2 the walnuts. Arrange 1/2 of tomatoes over. Drop 1/3 of cream geese mixture by spoonfuls over tomatoes. Carefully spread to cover evenly. Repeat layering with remaining spinach mixture, walnuts, tomatoes and cream cheese.
• Fold plastic overhang over top of spread. Press gently to compact. Refrigerate overnight. (Can be made 3 days ahead)
• Unfold plastic on top and invert spread onto plate. Remove bowl and plastic wrap. Let stand at room temperature 30 minutes.
• Serve with crackers and breads.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.