Mediterranean Cheese And Vegetable Layered Appeti... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rossa & Verde: from a Quark web site for a delcious red and green layered appetizer flavored with garlic, peppers and basil pesto Ingredients:
2 cups (16 ounces) quark or similar substitute ( cream cheese, ricotta cheese, mascarpone, etc. ) |
2 large cloves baked garlic*, divided |
1/3 cup roasted red pepper puree |
or 1 jar (4 ounces) sliced pimentos, drained and pureed |
1/2 teaspoon salt, divided |
1/3 cup prepared basil pesto sauce |
cheesecloth, as needed |
Directions:
1. Divide Quark evenly into 2 small bowls.
2. Red Layer: mix Quark, 1 garlic clove, red pepper puree and 1/4 teaspoon salt.
3. Green layer: mix Quark, pesto, remaining garlic and salt.
4. Line a 3 cup bowl with 4 layers of cheesecloth.
5. Spoon 1/2 red Quark mixture in bottom of bowl; top with 1/2 green Quark mixture.
6. Repeat layers.
7. Fold cheesecloth over top, cover and refrigerate until chilled.
8. To serve, lift cheesecloth over edges of bowl.
9. Cover bowl with a serving plate; invert.
10. Remove bowl and cheesecloth.
11. Serve with French bread slices.
12. How to bake garlic*:
13. Bake whole garlic bulbs in baking dish in 375 degree F. oven for about 45 minutes.
14. Cool; separate cloves and squeeze out garlic.
15. How to roast peppers: *
16. Cut red pepper in half lengthwise, seed.
17. Place cut side down on baking sheet.
18. Broil until skin is blistered, 3 to 5 minutes.
19. Place pepper in a plastic bag with a damp paper towel to steam.
20. When cool, remove skin and puree.
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