Layered Shrimp Pesto Spread
Parmigiano-Reggiano cheese has more than enough flavor to turn an ordinary party spread into a mouth-watering appetizer. When it’s added to an already flavorful mix such as fresh shrimp and herbaceous pesto, it’s simply out of this world tasty. This spread is hearty and intense but still versatile enough to serve at brunch, cocktail parties or even with elegant dinner party hors d’oeuvres.
Ingredients
- 1 cup packed fresh basil leaves
- ¼ cup packed fresh parsley leaves
- 2 Tbsp. pine nuts
- 1 large garlic clove
- 1 oz. grated Il Villaggio Parmigiano-Reggiano cheese
- ¾ lb. cooked extra large shrimp, tails removed
- ¼ cup extra-virgin olive oil
- ½ small red pepper, minced
- ½ small yellow pepper, minced
- 1 pkg. (6.5 oz) Alouette Sun-Dried Tomato & Basil cheese
- 2 loaves thinly slices French bread
At a glance
Recipe type: Snacks & Appetizers
Instructions
- To make pesto: In a food processor, chop basil and parsley. Remove and reserve 1 Tbsp. in a medium bowl. Add pine nuts and garlic to the food processor. Process until chopped. With the machine running, slowly add oil through the feed tube. Using a rubber spatula, remove herb mixture to a small bowl. Stir in Parmigiano-Reggiano cheese. Set aside.
- Remove one shrimp for garnish. Add all remaining shrimp to the food processor bowl. Pulse until minced. Add shrimp and peppers to the reserved basil-parsley mixture in the medium bowl. Stir to combine. Set aside.
- Into a 1½qt. straight-sided glass dish, spread the Sun-Dried Tomato & Basil cheese evenly onto the bottom. Spoon half of the shrimp on top. Spread the presto over the shrimp. Spoon the remaining shrimp mixture on top. Cover and refrigerate. Garnish with reserved shrimp. Serve with bread. Makes about 4 cups.
Looks so delicious. Thank you!
try this