Dried Tomato Pesto Spread
|Cream cheese||8 Ounce, softened (1 Package)|
|Feta cheese||2 Ounce, crumbled|
|Garlic||2 Clove (10 gm), minced|
|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)|
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.