Goat Cheese Pesto Sun-Dried Tomato Spread (Make Ahead) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This tasty, flavorful spread is quick and easy to make but it looks very elaborate and pretty. It is a great appetizer for a crowd. I love that you make it a day (or two) ahead of time, so there is one less thing to worry about the day of the party. The green, red and white colors look especially festive on a holiday buffet. You can also make a half batch in a mini-loaf pan for a small group. Ingredients:
2 (8 ounce) packages cream cheese (softened, light cream cheese works just fine) |
8 ounces goat cheese |
1 garlic clove, minced |
1 1/4 teaspoons dried oregano or 4 teaspoons fresh oregano |
1/8 teaspoon black pepper |
1/4 cup basil pesto |
1/2 cup sun-dried tomato packed in oil, drained and chopped |
1 tablespoon sun-dried tomato packed in oil (cut into slivers for garnish) (optional) |
5 -8 leaves fresh basil (for garnish, optional, optional) (optional) or 2 -3 oregano sprigs (for garnish) (optional) |
2 loaves french bread, sliced thin (or crackers) |
Directions:
1. Line an 8 x 4 loaf pan with plastic wrap.
2. Process the first five ingredients in a food processor until smooth.
3. Spread one-third of the cheese mixture in the lined pan.
4. Top with the pesto.
5. Spread one-third of the cheese mixture over pesto.
6. Spread the chopped, drained sun dried tomatoes next.
7. Top with the remaining cheese mixture.
8. Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
9. Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
10. Serve with french bread slices (or crackers).
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