RED WHITE AND BASIL RECIPES

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BASIL PARMESAN SPREAD (RED, WHITE, AND GREEN CHRISTMAS ...



Basil Parmesan Spread (Red, White, and Green Christmas ... image

Colorful appetizer spread for Christmas or holiday parties. Serve with assorted crackers and/or bread.

Provided by bricallahan

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Spinach Dip Recipes

Total Time 9 hours 0 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

1 cup loosely packed, coarsely chopped fresh spinach
1 cup loosely packed fresh basil leaves
1 teaspoon chopped garlic
1 cup freshly grated Parmesan cheese
¼ cup olive oil
salt and ground black pepper to taste
1 (8 ounce) package cream cheese
1 (4 ounce) log Montrachet goat cheese, at room temperature
¼ cup finely chopped walnuts
¼ cup sun-dried tomatoes in oil, drained and thinly sliced

Steps:

  • Line a 3-cup bowl with plastic wrap, leaving a 4-inch overhang.
  • Combine spinach, basil, and garlic in a food processor and chop finely. Add Parmesan cheese and process until almost smooth. Keep processor running while pouring in oil; process until a smooth paste forms. Season with salt and pepper.
  • Mix cream cheese and goat cheese together in a bowl.
  • Spread 1/3 of the cheese mixture in the bottom of the prepared bowl. Spread 1/2 of the spinach mixture on top. Top with 1/2 of the walnuts. Add 1/2 of the sun-dried tomatoes. Repeat with remaining cheese mixture, spinach mixture, walnuts, and tomatoes, ending with cheese mixture. Fold plastic overhang on top and gently push down to compress layers.
  • Refrigerate for 8 hours, or up to 3 days. Unfold plastic top and invert bowl onto a serving plate. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 286.5 calories, CarbohydrateContent 3.3 g, CholesterolContent 50.8 mg, FatContent 26.5 g, FiberContent 0.7 g, ProteinContent 10.1 g, SaturatedFatContent 12 g, SodiumContent 342.8 mg, SugarContent 0.6 g

RED, WHITE AND BLUE SUMMER SALAD RECIPE: HOW TO MAKE IT



Red, White and Blue Summer Salad Recipe: How to Make It image

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 16

2/3 cup extra virgin olive oil
1/2 cup julienned fresh basil
1/3 cup white balsamic vinegar
1/4 cup julienned fresh mint leaves
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon pepper
2 cups cherry tomatoes
8 cups fresh arugula
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups fresh blueberries
6 ounces thinly sliced prosciutto, julienned
Additional mint leaves

Steps:

  • In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Nutrition Facts : Calories 233 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 486mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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