Sun-Dried Tomato and Pesto Cheese Spread |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 7 |
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This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers. Ingredients:
4 cloves garlic, peeled |
1 1/2 cups fresh basil leaves |
1 teaspoon fresh lemon juice |
1/4 cup pine nuts |
2 tablespoons extra virgin olive oil |
2 2/3 cups softened cream cheese |
1/4 cup freshly grated parmesan cheese |
1 1/3 cups sun-dried tomatoes, packed in oil, drained |
1/3 cup tomato paste |
3/4 cup butter |
salt and pepper to taste |
Directions:
1. Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
2. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
3. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
4. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
5. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
6. Carefully invert dish onto a platter and remove plastic to serve.
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