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Dried Tomato Pesto Spread

Everton.Stonehead's picture
Ingredients
  Cream cheese 8 Ounce, softened (1 Package)
  Feta cheese 2 Ounce, crumbled
  Garlic 2 Clove (10 gm), minced
  Milk 1 Tablespoon
  Basil leaves 1 Cup (16 tbs), firmly packed
  Parsley sprigs 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Pine nuts/Walnuts / almonds 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 3 Tablespoon
  Pine nuts/Walnuts / almonds, toasted 2 Tablespoon
  Dried tomatoes 1⁄2 Cup (8 tbs), finely chopped (Oil Packed)
  Crackers/Toasted french bread slices 1 Cup (16 tbs)
Directions

1. In a food processor bowl or mixing bowl, combine the cream cheese, feta cheese, 2 cloves garlic, and milk. Cover and process or beat with an electric mixer on medium speed till almost smooth.
2. For pesto, in a clean food processor bowl or blender container, combine the basil, parsley, Parmesan cheese, 1/4 cup nuts, 2 cloves garlic, and olive oil. Cover and process or blend with several on-off turns till almost smooth, stopping machine several times and scraping sides; set aside.
3. Line a 3 1/2- to 4-cup mold with plastic wrap. Sprinkle the 2 tablespoons toasted nuts over bottom of mold. Spoon one-fourth cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.
4. Sprinkle tomatoes atop cheese in mold. Add another one-fourth cheese mixture and the remaining pesto. Spread remaining cheese mixture atop. Cover; chill at least 4 hours or overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Tomato
Interest: 
Gourmet

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