Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    BASIL AND PARMESAN CHEESE SPREAD     

   Ingredients :
 
1 cup basil leaves, chopped
1 cup spinach leaves, chopped
1 teaspoon garlic, minced
cup olive oil
1 cup grated parmesan cheese
Salt
Pepper
8 oz (225 g) cream cheese, at room temperature
3 oz (100 g) ricotta cheese, crumbled
2 tablespoons, tomato, peeled, seeded, drained and finely chopped

   Preparation:

Process the spinach with the basil and the garlic. Add, gradually, olive oil and parmesan cheese. Process until mixture is soft. Season with salt and pepper and set aside.
Combine cream cheese with ricotta cheese in a medium size bowl.
Reserve.
Line a bowl with plastic wrap and pour half of the cheese mixture. Spread chopped tomato and spinach mixture over cheese. Cover with remaining cream cheese mixture. Press lightly and refrigerate 1 hour. Invert onto a platter and peel off plastic wrap.
Serve with melba toasts or crackers.

Preparation: 20 minutes + 1 hour in the refrigerator
       
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved