Directions:
- Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
- In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
- Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
- Layer with another 1/3 of the cheese mixture.
- Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
- Cover with plastic wrap and press gently to pack. Refrigerate overnight.
- Uncover and invert onto a serving plate, carefully removing the remaining wrap.
- Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.74 Kcal (1590 kJ) | ||
| Calories from fat | 298.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.22g | 51% | |
|---|---|---|---|
| Cholesterol | 28.99mg | 10% | |
| Sodium | 168.84mg | 7% | |
| Potassium | 353.6mg | 8% | |
| Total Carbs | 9.46g | 3% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 15.83g | 32% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 1.7mg | 10% | |
| Calcium | 326.3mg | 33% | |
| Amount Per 100 g | |||
| Calories | 504.66 Kcal (2113 kJ) | ||
| Calories from fat | 397.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.14g | 51% | |
|---|---|---|---|
| Cholesterol | 38.52mg | 10% | |
| Sodium | 224.38mg | 7% | |
| Potassium | 469.93mg | 8% | |
| Total Carbs | 12.57g | 3% | |
| Sugars | 3.26g | 10% | |
| Dietary Fiber | 5.68g | 17% | |
| Protein | 21.04g | 32% | |
| Vitamin C | 7.2mg | 9% | |
| Iron | 2.3mg | 10% | |
| Calcium | 433.7mg | 33% | |
* 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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