Baked Layered Italian Spread
"A rich, savory cheese spread featuring the tastes of Italy, warm and comforting!"
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 8 ounces cream cheese, softened
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons grated asiago cheese
- 1⁄3 cup pesto sauce
- 1⁄2 teaspoon minced roasted garlic
- 1⁄2 cup finely shredded mozzarella cheese
- 1⁄4 cup minced roasted red pepper (from the jar is fine)
- 2 tablespoons chopped parma ham or 2 tablespoons prosciutto (omit if making vegetarian style)
- 1⁄4 cup cooked small white beans
- 1⁄3 cup chopped black olives or 1/3 cup green olives (your choice)
- 1⁄3 cup chopped marinated artichoke hearts
- 1 tablespoon minced red onion
- 1 tablespoon freshly minced parsley
directions
- Preheat oven to 350 degrees F.
- In a bowl, cream together the cream cheese, Parmesan, and Asagio; spread into the bottom of a 9-inch deep-dish pie dish.
- Mix together the pesto and roasted garlic; spread in a layer over the cheeses on the dish.
- Spread the shredded mozzarella over the pesto layer, then sprinkle with the roasted red pepper.
- Mix together the Parma ham or prosciutto and the cooked white beans; set aside.
- To arrange the last layer, mentally divide the contents of the dish into three equal"pie slice" shaped sections, then: (1) over one section, arrange the black or green olives, (2) over another section, arrange the artichoke hearts, (3) and over another layer the Parma and bean mixture.
- Sprinkle the entire dish with the onion and parsley, and bake in a 350 degree F oven for 20 minutes and it's bubbly.
- Remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted Italian bread.
- Notes: you can leave out the Parma ham if you want it to be vegetarian; also, this can be made up ahead of time and reheated, if necessary.
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Reviews
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Would love to see a photo of this! -
Made this dish for a party! Great Flavor! Followed recipe exactly and got rave reviews from everyone! Thanks for sharing!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
