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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on What's Cooking America? The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time. Ingredients:
1 (8 ounce) package cream cheese, room temperature |
4 ounces goat cheese, room temperature |
1 garlic clove, minced |
2 teaspoons dried oregano |
1/4 teaspoon pepper |
1/4 cup prepared pesto sauce |
1/4 cup sun-dried tomato packed in oil |
1 -2 tablespoon slivered almonds (to garnish) |
fresh oregano (to garnish) or parsley sprig (to garnish) |
Directions:
1. Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
2. In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
3. Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
4. Layer with another 1/3 of the cheese mixture.
5. Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
6. Cover with plastic wrap and press gently to pack. Refrigerate overnight.
7. Uncover and invert onto a serving plate, carefully removing the remaining wrap.
8. Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.
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