Pesto Cheese Wreath

This recipe makes 16 to 24 appetizer servings.

Ingredients:

• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup (60ml) whipping cream or half-and-half
• 1 teaspoon sugar
• 1 teaspoon onion salt
• 1/3 cup (80ml) chopped roasted red peppers or pimiento, drained
• Pimiento strips and Italian flat leaf parsley leaves (optional)
• Assorted crackers and cut-up vegetables

Ingredients for Parsley-Basil Pesto:

• 2 cups (500ml) fresh parsley
• 1/4 cup (60ml) pine nuts or slivered almonds
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, peeled
• 1 tablespoon dried basil
• 1/4 teaspoon salt
• 2 tablespoons olive or vegetable oil

Method:

1. Process all ingredients for the Parsley-Basil pesto except oil in food processor or blender until finely chopped. With machine running, add oil gradually, processing until mixture is smooth.  Set aside.
2. Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
3. Line 5-cup ring mold with plastic wrap. Spoon half of cheese mixture into prepared mold; spread evenly. Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped pimientos. Spoon remaining cheese mixture over pimientos; spread evenly. Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.

4. Uncover mold; invert onto serving plate. Carefully remove plastic wrap. Smooth top and sides of wreath with spatula. Serve with assorted crackers and/or vegetables.