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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 30 |
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Our dinner group was getting together for paella and we were asked to bring an appetizer. It looks quite nice when unmolded and the combination of feta, sun dried tomatoes and pesto tasted great! We used it as a spread instead of a dip. I used salted butter because I had it and chopped almonds instead of pine nuts. The original says gin or vodka may be used instead of vermouth. Ingredients:
1 cup unsalted butter |
3/4 lb crumbled feta |
8 ounces cream cheese, softened |
2 cloves garlic, minced |
1 shallot, minced |
3 tablespoons dry vermouth |
white pepper, to taste |
1/2 cup pine nuts, toasted |
1 cup chopped sun-dried tomato |
3/4 cup pesto sauce |
Directions:
1. In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
2. Process until smooth.
3. Oil a medium bowl or mold, and line with plastic wrap for easy removal.
4. Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
5. Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
6. Unmold on serving plate and serve with crackers or bread.
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