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Categories:
cream cheese Provolone cheese light mayonnaise salt cracked black pepper garlic commercial pesto basil Italian
Viewed: 45 - Published at: a year agoIngredients
- 1 (8-ounce) block fat-free cream cheese
- 1/3 cup (1 1/3 ounces) shredded provolone cheese
- 3 tablespoons light mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon bottled minced garlic
- 2 tablespoons commercial pesto, divided
- 1 tablespoon thinly sliced fresh basil leaves
- 36 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette
- 3/4 cup bottled or homemade marinara sauce
Method
- Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
- Line a 10-ounce custard cup, small bowl, or 1-cup glass measuring cup with plastic wrap. Spread one-third of cheese mixture into bottom of prepared cup. Top with 1 tablespoon pesto, spreading to cover cream cheese mixture. Repeat procedure with one-third cheese mixture and remaining pesto; top with remaining cheese mixture. Tap cup gently against countertop to compact the layers. Cover with plastic wrap, and chill 8 hours or overnight.
- Uncover and invert spread onto a serving plate; remove plastic wrap. Sprinkle sliced basil over top of spread. Serve with baguette slices and marinara sauce.
