Directions:
- Bring the cheeses & butter to room temperature. Blend until creamy the goat cheese, cream cheese and butter. Set aside. Drain & mince the tomatoes, set aside. Blend in food processor (or use prepared pesto if you need to); basil, pine nuts, garlic, parmesan, olive oil. Set aside.
- Line a 7 wide by 5 high bowl with plastic wrap, and allow to overhang the edges of bowl. Layer 1/2 the cheese mixture, 1/2 the pesto mixture, 1/2 the tomatoes. Repeat layering so that the final layer is tomato. Fold the excess wrap over the top. Refrigerate at least three hours or overnight. Unmold by gently pulling the plastic wrap. Garnish with basil leaves. Serve with French bread and or crackers. If I have time I will slice French bread thin, brush them with olive oil and sprinkle with garlic salt. Then broil them until lightly brown & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.2 Kcal (968 kJ) | ||
| Calories from fat | 198.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.07g | 34% | |
|---|---|---|---|
| Cholesterol | 50.24mg | 17% | |
| Sodium | 131.99mg | 5% | |
| Potassium | 116.15mg | 2% | |
| Total Carbs | 2.47g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 176.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 473.97 Kcal (1984 kJ) | ||
| Calories from fat | 407.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.24g | 34% | |
|---|---|---|---|
| Cholesterol | 103mg | 17% | |
| Sodium | 270.59mg | 5% | |
| Potassium | 238.11mg | 2% | |
| Total Carbs | 5.07g | 1% | |
| Sugars | 3.25g | 6% | |
| Dietary Fiber | 0.73g | 1% | |
| Protein | 14.25g | 14% | |
| Vitamin C | 2.3mg | 2% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.4mg | 4% | |
| Calcium | 361.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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