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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Three differently flavored layers of cream cheese--lemon and almond, basil pesto, and sun-dried tomato pesto--are chilled and served with crackers for an easy, elegant appetizer spread. Ingredients:
12 ounces cream cheese, softened, divided |
2 tablespoons finely chopped almonds, toasted |
4 teaspoons finely chopped onion |
1 teaspoon grated lemon peel |
3 tablespoons prepared sun-dried tomato pesto |
3 tablespoons prepared basil pesto |
1/2 cup chopped fresh parsley, divided |
keebler® town house® original crackers |
Directions:
1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.
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