3 1/2 cups fresh parsley sprigs, trimmed
1 cup loosely packed fresh basil leaves, trimmed
1/2 cup pine nuts, toasted, chopped
1 (8-ounce) package cream cheese, softened
1 1/2 teaspoons finely chopped fresh garlic
Dash ground red pepper
Crackers or thin French bread slices
Fill 3-quart saucepan with 4 cups water. Bring to boil over high heat. Dip 3 cups parsley and basil into boiling water just until wilted. Rinse with cold water. Drain well, squeezing out excess liquid. Chop wilted parsley and basil leaves.
Combine wilted parsley and basil, provolone cheese, pine nuts, cream cheese, garlic and red pepper in bowl. Beat at medium speed, scraping bowl often, until well mixed. Shape into ball. Cover; refrigerate 3 hours or until firm.
Chop remaining parsley. Reshape ball, if necessary. Roll cheese ball in remaining chopped parsley to coat.
Serve with crackers or thin French bread slices.
- To toast pine nuts, place nuts in dry skillet. Cook over medium heat, shaking pan often, 3-4 minutes or until lightly toasted.
- Cheese mixture could also be shaped into a 2-inch diameter log.