Amazatto Foods® Traditional Basil Pesto with out Pine nuts #70401
Basil Pesto #70401 Cheesecake Crust Cup fine dry bread crumbs 1/2 Cup very finely chopped pine nuts or walnuts Tablespoons butter or melted margarine Lightly grease sides of 8 or 9 inch spring form pan Combine crust ingredients and mix well Press evenly over bottom of pan Chill crust while preparing filling Filling Cups Light Ricotta Cheese 1/2 Cup half and half Tablespoons all purpose flour 1/2 Teaspoon salt Eggs 1/3 Cup Amazatto Foods Traditional Basil Pesto w/o pinenuts #70401 (for variety substitute Amazatto Foods® Sun Dried Tomato and Garlic Pesto #70404 or use both)
Combine Ricotta cheese, half and half, flour and salt and beat until smooth Pour over crust. Spoon Amazatto Foods® Traditional Basil Pesto w/o pinenuts #70401 by teaspoons full randomly over cheese mixture and swirl into cheese mixture with knife for marbled effect. Bake at 350 deg for 45 minutes or until center is just set. Turn off oven and cool cheesecake in oven with door propped oven for 30 minutes. Remove to wire cooling rack; cool to room temperature. Cut into thin slices and serve with your favorite cracker. NOTE: This would be very attractive with a combination of Amazatto Foods®Traditional Basil Pesto #70401 and Sun Dried Tomato and Garlic Pesto #70404 for a very eye appealing appetizer.
Tradidional Basil Pesto w/o Pinenuts #70401
Sundried Tomato & Garlic Pesto #70404
Three Layer Pesto Torte
Layer #1 3 pkgs. cream cheese (8 oz.) 1 T.butter 1/4 c. Amazatto Foods® Tradidional Basil Pesto w/o Pinenuts #70401 Mix cream cheese and butter until well blended; stir in Traditional Basil Pesto and put into mold, patting down gently.
Layer #2 3 pkgs. cream cheese (8 oz.) 1/4 c. Parmesan cheese 1 T. butter 1 clove garlic, minced Mix cream cheese and butter until well blended; stir in Parmesan and garlic and put into mold on top of layer #1, patting down gently.
Layer #3 3 pkgs. cream cheese (8 oz.) 1 T. butter 1/4 cup Amazatto Foods® Sundried Tomato and Garlic pesto #70404 Mix cream cheese and butter until well blended; stir in Sun Dried Tomato Pesto. Put into mold on top of layer #2 and pat down gently. Refrigerate for a few hours or put in freezer and thaw when needed.
1 Small onion, chopped 1 tbls Butter, melted 3/4 c. Dry White Wine 1/2 c. Orange juice 1 tbls Amazatto Foods® Traditional Basil Pesto w/o Pine nuts #70401
Sauté onion in butter until tender Add wine and remaining ingredients, and cook until thoroughly heated.