A hearty appetizer that will feed a crowd. Baked 3 cheese appetizer with pesto in Marinara Sauce is easy to make. A cream cheese appetizer that will win your heart.
Starting with football season and rounding that corner into the Holidays, we find ourselves on appetizer overload. Small bites, dips, chips, spreads and cheeses. We’re officially in hand held snacking mode.
This past week I had the opportunity to partner with Mezzetta Marinara Sauces. Have you tried them? If not, put them on your list for you next trip to the grocery store. They offer so many unique flavor combos.
Cheese dips and spreads seem to be the king of appetizer table so pairing Mezzetta Plum Tomato Marinara with some baked cheese and a baguette came together for this Italian appetizer recipe.
This three cheese blend is baked in marinara, topped with basil pesto and is heavenly served with a sliced baguette or crackers.
The creamy cheese combo consists of peppered goat cheese, cream cheese and herbed cheese…a masterpiece once all ingredients are combined.
The list of ingredients in this Italian Plum Tomato Marinara sauce is very simple: tomatoes, olive oil, onions, salt, garlic, pepper, spices and basil. That’s it! You’ve got to love an ingredient list where you can pronounce all the words. And if you’ve been looking for a sugar-free marinara sauce, your search is over.
This steamy baked ball of cheesy cheesy goodness is ready to top with some Basil Pesto Sauce.
Slice some bread and dig in.
Related Recipes
- Stuffed Brie with Sun Dried Tomatoes
- Tomato Tart with Gruyere Cheese
- Artichoke Dip with Cream Cheese
- Buffalo Chicken Puff Pastry Pinwheels
And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger food recipes including the most popular on my site for Shrimp Cocktail, Mexican Style.
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Three Cheese Appetizer with Pesto in Marinara
Ingredients
- 8 ounces cream cheese room temperature
- 4 ounces peppered goat cheese room temperature
- 5.2 ounce package of Boursin garlic and herb cheese room temperature
- 16 ounces Marinara sauce
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup pesto
- sliced baguette for serving
Instructions
- Preheat oven to 375 degrees. In a bowl combine the cheeses and mix well until combined. In an oven proof baking dish, pour the bottle of Mezzetta marinara in the bottom. For the cheese into a ball and place in the sauce. Sprinkle with the crushed red pepper flakes and bake for 20 minutes.
- Remove from oven, top with the basil pesto sauce and serve with sliced bread or crackers.
I really cant wait to try this wow!
Wow that looks so good! This would really go great at get-togethers and even as a starter for dinner!
http://www.thewanderingbrunette.com/2016/08/spicy-sausage-pasta-recipe.html
What a great looking dish! Cheese and marinara is a wonderful combo. Haven’t heard of Mezzetta, but I should check them out — sounds like a good product. Thanks!
Nothing wrong with this! Tomatoes and cheese rock my boat. And Italy-well, a girl can dream! About this dip, too!