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Sun-Dried Tomato and Pesto Cheese Spread

“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:


  • 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 . Mix with pulse setting until almost smooth . The mixture in a medium bowl .

  • Coarsely chop sun-dried tomatoes in a food processor . Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth .

  • Place 2 cups of cream cheese and butter in a medium bowl . With an electric mixer , beat until light and fluffy . Season with salt and pepper.

  • Grease a 1 1/2 quart baking dish . Line bowl with plastic wrap so that the winding extends over sides of the bowl .

  • Evenly spread 3/4 cup cream cheese and butter mixture into the prepared dish . Layer alternately with 1/2 of sun-dried tomato mixture , 1/2 cup cream cheese and butter mixture and 1/2 of the pesto mixture. Repeat layering with remaining cream cheese , topping and butter mixture . Cover and refrigerate refrigerate 8 hours or overnight.

  • Carefully invert bowl on a plate and remove plastic to serve .


Sun-Dried Tomato and Pesto Cheese Spread

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