Appetizer, Beemster Royaal
January 12, 2017
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 10 servings
1 (8-ounce) package cream cheese, softened
1/3 cup prepared basil pesto, divided
1 1/2 cups Beemster Royaal, shredded & divided
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped artichoke hearts
1/4 cup pitted Kalamata olives, sliced
1/4 cup roasted red pepper, chopped
Preheat the oven to 375°F.
Spread cream cheese in bottom of shallow 1-quart baking dish.
Spread 3 tablespoons pesto over cream cheese.
Sprinkle with 1 cup Beemster.
In a food processor, process cannellini beans with remaining pesto until smooth. Gently spread over cheese.
Top with artichoke hearts, olives and roasted red pepper.
Bake 15 minutes or until hot.
Top with remaining Beemster and bake 5 minutes or until cheese is melted.
Serve with sliced bread or crackers for dipping.