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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Plan ahead on this one because it has to refrigerate overnight. Ingredients:
4 ounces goat cheese |
1 lb cream cheese |
1/4 lb butter |
1/2 lb italian fontina cheese, sliced thin |
1 1/2 cups pesto sauce |
1 1/2 cups finely chopped sun-dried tomatoes |
Directions:
1. Line a 9-by-5-by-3-inch loaf pan with plastic wrap.
2. Combine goat cheese, cream cheese and butter.
3. Mix thoroughly, using an electric mixer.
4. Place a layer of thinly sliced fontina cheese in the bottom of the prepared pan.
5. Top with a layer of cream cheese mixture, a layer of pesto, another layer of fontina, a layer of cream cheese mixture, a layer of finely chopped sun-dried tomatoes, fontina, cream cheese mixture, pesto, cream cheese mixture, and top with a layer of fontina.
6. Refrigerate overnight.
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