Just 20 minutes to a homemade pesto spread atop cream cheese and crusty bread. This classic party appetizer is a delectable way to glam up your table.
What You Need
Original recipe yields 16 servings
1/3 cup KRAFT Italian Vinaigrette Dressing
3 cups loosely packed fresh basil leaves
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
32 French bread slices (1/4 inch thick), toasted
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Let's Make It
Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
Spread cream cheese spread onto toast slices; top with basil mixture.
Sprinkle with remaining Parmesan.
Wrap stems of basil in a damp paper towel, place in resealable plastic bag and refrigerate up to 4 days. Or place the bunch, stem-ends down, in a glass of water; cover with a plastic bag and refrigerate as directed.
To make a black olive pesto, blend 1/2 cup pitted black olives in blender with the dressing, basil and 1/3 cup Parmesan.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.