Pesto Cheese Wreath
|Parsley basil pesto||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Whipping cream/Half and half||1⁄4 Cup (4 tbs)|
|Onion salt||1 Teaspoon|
|Chopped roasted red peppers/Pimiento||1⁄3 Cup (5.33 tbs), drained|
|Pimiento strips||4 (For Garnish)|
|Flat leafed parsley leaves||4 (Italian, For Garnish)|
|Assorted crackers||1 Dozen (For Serving)|
|Cut up vegetables||1⁄2 Cup (8 tbs) (For Serving)|
Prepare Parsley-Basil Pesto; set aside.
Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
Line 5-cup ring mold with plastic wrap.
Spoon half the cheese mixture into prepared mold; spread evenly.
Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped red peppers.
Spoon remaining cheese mixture over peppers; spread evenly.
Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.
Uncover mold; invert onto serving plate.
Carefully remove plastic wrap.
Smooth top and sides of wreath with spatula.
Garnish with pimiento strips and parsley leaves, if desired.