Directions:
- **After draining, press tomatoes in multi- layer paper towels**.
- In food processor, place cream cheese, parmesan cheese and garlic.
- Process until blended.
- Divide into thirds.
- Line a 5 cup mold with plastic wrap.
- Smooth one of the thirds of cheese into mold, then layer the pesto. Smooth another third of the cheese mix over pesto then spread the tomatoes, finish with the last third of the cheese.
- Smack the mold down on a towel on the hard surface to make the cheese mix mold nicely.
- Cover and refrigerate for at least a day.
- You can make this several days early.
- To serve just invert onto pretty plate and serve with either the crackers or baguettes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.07 Kcal (97 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 3% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 1% | |
| Sodium | 43.12mg | 2% | |
| Potassium | 18.27mg | 0% | |
| Total Carbs | 1.19g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 349.91 Kcal (1465 kJ) | ||
| Calories from fat | 226.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.17g | 3% | |
|---|---|---|---|
| Cholesterol | 52.15mg | 1% | |
| Sodium | 654mg | 2% | |
| Potassium | 277.09mg | 0% | |
| Total Carbs | 18.07g | 0% | |
| Sugars | 1.19g | 0% | |
| Dietary Fiber | 1.43g | 0% | |
| Protein | 13.43g | 2% | |
| Vitamin C | 14.6mg | 2% | |
| Iron | 0.6mg | 0% | |
| Calcium | 267.4mg | 2% | |
* 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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