Pesto-Red Pepper Cream Spread

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Servings: 5 Difficulty: Advanced
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A vibrant, three-layered appetizer featuring creamy pesto, sweet roasted peppers, and fresh green onions.
Pesto-Red Pepper Cream Spread recipe image
Pesto-Red Pepper Cream Spread recipe image
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Pesto-Red Pepper Cream Spread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 93.8

Description

This elegant Pesto-Red Pepper Cream Spread is the perfect centerpiece for holiday parties or casual gatherings. It features three distinct, flavorful layers: a rich basil pesto cream cheese base, a tangy roasted red pepper mixture, and a fresh green onion layer. The combination of earthy pine nuts, savory parmesan, and sweet peppers creates a complex taste profile that pairs beautifully with crackers or crusty bread. Easy to assemble ahead of time, this dish allows the flavors to meld while chilling, making it a stress-free yet impressive addition to any charcuterie board or appetizer spread.

Ingredients

Directions

  1. Beat softened cream cheese in a large bowl until light and fluffy.
  2. Divide the cream cheese into three equal portions.
  3. Combine packed basil leaves, pine nuts, and coarsely chopped garlic cloves in a food processor.
  4. Process until finely chopped to create the pesto base.
  5. Stir the basil mixture into one-third of the cream cheese along with grated Parmesan cheese until well blended.
  6. Place drained roasted red peppers in a clean food processor bowl.
  7. Process until pureed.
  8. Transfer the red pepper puree to a small skillet.
  9. Whisk in cornstarch until well blended and smooth.
  10. Bring to a simmer over medium heat; cook for 3 to 5 minutes or until thickened.
  11. Cool the red pepper mixture for 15 minutes.
  12. Whisk the cooled red pepper mixture into another third of the cream cheese until well blended.
  13. Mix finely chopped green onions into the remaining third of the cream cheese until blended.
  14. Line a 6-cup bowl with plastic wrap, leaving a 2-inch overhang on all sides.
  15. Turn the pesto mixture into the lined bowl; pack firmly to create the bottom layer.
  16. Spoon on the green onion mixture; carefully spread to cover the pesto layer.
  17. Top with the red pepper mixture, spreading to completely cover the onion layer.
  18. Cover the top with the plastic wrap overhang to seal.
  19. Refrigerate for 2 to 3 hours or until firm.
  20. Fold back the plastic wrap; invert and unmold onto a serving plate.
  21. Garnish with fresh basil leaves and sweet red pepper roses if desired.
  22. Serve with thin slices of party bread, crackers, or pita chips.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 93.8kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 1.7g9%
Cholesterol 9.4mg4%
Sodium 82.5mg4%
Total Carbohydrate 9.4g4%
Dietary Fiber 0.0g0%
Sugars 9.4g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days.

Substitutions: For a dairy-free version, use a vegan cream cheese alternative and nutritional yeast instead of Parmesan.

Tips: Ensure the red pepper mixture is completely cooled before mixing into the cream cheese to prevent melting.

Variations: Add a pinch of red pepper flakes to the pesto layer for a bit of heat.

Keywords: pesto, red pepper, cream cheese, spread, appetizer, basil, pine nuts, parmesan, green onions, party food, italian, layered, charcuterie, snack, blended, roasted, garlic, cornstarch, garnish
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