Grilled Pesto Spread

This, my friends, is probably one of the easiest and most delicious recipes I’ve shared on the blog to date. It’s the perfect appetizer for your next summer cook-out (like…maybe for the Fourth of July this weekend? Hint hint!). It’s three ingredients – four if you count the crackers – and it comes together so simply and tastes so incredibly good. It’s basically a brick of cream cheese, topped with pesto and mozzarella, wrapped in foil, and grilled until the cream cheese is perfectly softened and the mozzarella is melted.

You could make this in the oven if you don’t have a grill, of course, but if you do have a grill – take advantage! Keep the heat out of your kitchen! I served the spread with crackers, but I could also get behind slathering it on slices of grilled French bread. Mmmm. I’m totally trying that next time.

(By the way, this cooking method would also work with cream cheese and pepper jelly – one of my favorite appetizers of all time.)

Grilled Pesto Spread
adapted from Kraft Foods

1 8-ounce package cream cheese (low-fat is fine)
1/4 cup pesto
1/4 cup shredded mozzarella or Italian-blend cheese
Crackers for serving

1. Heat the grill to medium heat.

2. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto and shredded cheese.

3. Place foil on grill; cover with lid. Grill 8 to 10 minutes or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

4. Transfer foil to platter. Serve spread with crackers.