Directions:
- Combine butter, cheeses, garlic, shallots and vermouth. Blend well.
- Season with pepper.
- Oil a 4 to 5 C straight sided mold, bowl. Line with plastic wrap.
- Layer 1/2 inch pine nuts, then sun-dried tomatoes, pesto and cheese mixture.
- Fold plastic over top. Press to compact.
- Refridgerate
- To serve, remove from mold and invert onto serving plate.
- Let stand loosely covered at room temp for about an hour to soften.
- Can be prepared up to 5 days in advance.
- Serve with your favorite party crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.95 Kcal (2152 kJ) | ||
| Calories from fat | 445.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.51g | 76% | |
|---|---|---|---|
| Cholesterol | 96.14mg | 32% | |
| Sodium | 555.59mg | 23% | |
| Potassium | 364.72mg | 8% | |
| Total Carbs | 9.63g | 3% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 48.7mg | 270% | |
| Calcium | 284.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 436.11 Kcal (1826 kJ) | ||
| Calories from fat | 378.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.01g | 76% | |
|---|---|---|---|
| Cholesterol | 81.58mg | 32% | |
| Sodium | 471.45mg | 23% | |
| Potassium | 309.48mg | 8% | |
| Total Carbs | 8.18g | 3% | |
| Sugars | 4.8g | 23% | |
| Dietary Fiber | 1.67g | 8% | |
| Protein | 9.25g | 22% | |
| Vitamin C | 3.2mg | 6% | |
| Vitamin A | 0.8mg | 31% | |
| Iron | 41.3mg | 270% | |
| Calcium | 241.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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