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Recipe Sun-Dried Tomato and Pesto Cheese Spread (Appetizer)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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.
- Coarsely chop sun-dried tomatoes in the food processor.
- Mix in tomato paste and 1/3 cup cream cheese.
- Blend until smooth.
- Place 2 cups cream cheese and butter in a medium bowl.
- Using an electric mixer, beat until fluffy.
- Season with salt and pepper.
- Lightly grease a 1 1/2 quart baking dish.
- Line dish with plastic wrap so that the wrap extends over sides of the dish.
- 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.
- Carefully invert dish onto a platter and remove plastic to serve.
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