Basil Parmesan Spread Recipe

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Most Helpful Positive Review

Jan 02, 2005

Ach - who'd want to mix everything together? It'd look and taste a sorry mess! Made as directed, it looks and tastes spectacular, and is easy easy easy. It's not for wimpy palates though: the flavours are robust! I made 1 1/2 times the amount of cheese mixture and used a little more of the tomato to yield two bowls. A note to people who are doubtful about the sundried tomatoe: even though ordinary tomato paste is indeed cheaper, the flavour can in no way compared to sundried tomato paste or pate. Dry-packed (ie. in a packet, not in a jar in oil) dried tomatoes are CHEAP, and you're far better off using those. Simply place them in a bowl, cover with boiling water, allow to soak until soft and swollen, then drain and wizz in the food processor with good olive oil, oregano, garlic, and salt and pepper, and a few olives and/or capers if you like. Extremely delicious, inexpensive, and better than anything you could buy - particularly ordinary tomato paste!

—Morena

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Most Helpful Critical Review

Mar 10, 2003

I thought this was horrible. It looked neat for presentation, but the taste was way too out there.

—JOSIEHICKS

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44 Ratings

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Dec 14, 2005

I've made this numerous times and always get rave reviews. The presentation itself is wonderful. I follow this one as is - no substitutions are needed.

—MARKCOSENZA

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May 04, 2005

I love this recipe. It's pretty and tasty and easy to prepare. One substitution we like is to put chopped, roasted red peppers in place of the tomato layer. Also, chopped walnuts pressed on the outside kind of dress it up a bit.

—M2MIN

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Apr 02, 2006

We served this at my sister's bridal shower and it was a hit! It was easy and tastes as good as it smells!

—Rebecca T

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Jul 31, 2006

Very good and very easy -- it got rave reviews. I used sun-dried tomato pesto (I think Classico makes it, with the jarred pasta sauce) -- and I agree with other posters -- just wouldn't be the same without the sundried tomato tase. Would definitely make again. I served it with bagel chips and brushetta toast.

—ErinsMom

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Dec 29, 2004

I was at first worried that it wouldn't pop out of the bowl properly but I've made it 3 times without a problem! I've never been able to find sundried tomato paste, but I just cut them up or throw them in the food processor before I make the pesto. I think I might make my next version without them altogether, because they are expensive and their taste is always overpowered by the garlic anyway. I serve this spread with cut French bread or baguette and it's always a big hit (I add extra garlic too).

—SHAN82

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May 04, 2005

Wow!! I don't measure the basil/spinach so I usually end up with more mixture - I break out the cheese to make two balls and serve with the small round rice crackers from trader joes. My guests ask for it!

—JENGA2

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Nutrition

Calories
260 kcal
13%

Carbohydrates
3.2 g
1%

Cholesterol
60 mg
20%

Fat
23.1 g
36%

Fiber
0.2 g
< 1%

Protein
10.1 g
20%

Sodium
628 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basil Parmesan Spread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 260
Calories from Fat: 208

% Daily Value *
Total Fat 23.1g 36 %
** Saturated Fat 11.9g 59 %
Cholesterol 60mg 20 %
Sodium 628mg 25 %
** Potassium 99mg 3 %
Total Carbohydrates 3.2g 1 %
Dietary Fiber 0.2g < 1 %
Protein 10.1g 20 %
Sugars 1.4g
** Vitamin A 23 %
** Vitamin C 4 %
** Calcium 36 %
** Iron 9 %
** Thiamin 6 %
** Niacin 19 %
** Vitamin B6 10 %
** Magnesium 6 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.