Pesto Cheese Wreath

The red and green stripes make this look like a Christmas wreath.  Pat has been known to embellish it with holly and a ribbon.

Elizabeth served this at her annual Christmas Sweet Swap luncheon for the ladies at church.

by Pat Savoie

2         cups  parsley
1/4     cup  almonds — slivered
2         tablespoons  parmesan cheese — grated
2         cloves  garlic
1          tablespoon  basil — dried
1/4      teaspoon  salt
2          tablespoons  olive oil
24        ounces  cream cheese
1/2      cup  mayonnaise
1/4      cup  whipping cream
1          teaspoon  sugar
1          teaspoon  onion salt
1/3      cup  pimiento — drained

Prepare parley-basil pesto with first 6 ingredients in small food processor or blender.

Beat cream cheese and mayo in small bowl until smooth.  Beat in whipping cream, sugar and onion salt.

Line 5 cup ring mold or bundt pan with plastic wrap.  Spoon half the cheese mixture into prepared mold; spread evenly.  Spread parsley-basil pesto evenly over cheese.  Top with chopped red pimentoes.  Spoon remaining cheese mixture over pimentoes.  Spread evenly cover, refrigerate until cheese is firm;  8 hours or overnight.

* If you don’t have a ring mold, you can use two different sized bowls by placing the smaller one inside the larger one.