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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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This mold is especially pretty to serve during the holidays. The pesto is different because it uses shelled sunflower seed kernels instead of pine nuts. Serve with assorted crackers or baguette toasts.Chilling time is not included in prep time. From The Cook's Exchange Readers' Best Recipes section of an April 1984 issue of Bon Appetit. Ingredients:
4 garlic cloves |
3 cups fresh basil, firmly packed |
1 cup parmesan cheese, freshly grated |
1 cup olive oil |
1 cup sunflower seeds (shelled kernels) |
2 (8 ounce) packages cream cheese, room temperature |
2 cups butter, room temperature (4 sticks) |
1/2 cup sun-dried tomato, drained |
cooking spray |
Directions:
1. For Pesto.
2. With processor running, drop garlic through feed tube and mince finely.
3. Add remaining ingredients and process until smooth, about 1 minute.
4. Transfer to small bowl, cover and refrigerate until ready to use.
5. For Mold.
6. Mix cream cheese and butter in processor or large bowl of electric mixer, stopping occasionally to scrape down sides of bowl, until well blended.
7. Spread 1/3 of cheese mixture in bottom of 7-cup mold that has been sprayed with cooking spray.
8. Layer tomatoes over cheese.
9. Cover with 1/3 of cheese mixture, spreading evenly.
10. Spread with pesto.
11. Add remaining cheese mixture, spreading evenly.
12. Refrigerate at least 2 hours or overnight (preferable).
13. Unmold onto platter and serve at room temperature.
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