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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (8-ounce) package cream cheese, softened |
1 (4-ounce) package feta cheese |
1 cup loosely packed fresh basil leaves |
1 cup loosely packed fresh parsley sprigs |
1/4 cup pine nuts, toasted |
3 tablespoons olive oil |
3 cloves garlic, divided |
3/4 cup oil-packed dried tomatoes, drained |
Directions:
1. Line a 2 1/2-cup mold or bowl with plastic wrap, leaving a 1 overhang around edges. Set aside.
2. Beat cheeses at medium speed of an electric mixer until creamy; set aside. Combine basil and next 3 ingredients in container of an electric blender; add 2 cloves garlic. Cover and process until smooth, stopping once to scrape down sides; remove from blender, and set aside.
3. Combine tomatoes and remaining garlic clove in container of electric blender; process until smooth.
4. Spoon one-third of cream cheese mixture into prepared mold, spreading evenly; spread with basil mixture. Spoon one-third of cream cheese mixture over basil mixture, spreading evenly; spread with tomato mixture. Spread remaining cream cheese mixture over tomato mixture. Cover and chill at least 4 hours.
5. Unmold pâté onto a serving platter; peel off plastic wrap. Serve with baguette slices or assorted crackers.
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