Sun-Dried Tomato & Pesto Spread
Spray a loaf pan with non-stick spray and line with was paper - leave extra paper for later removal of torte.
8 ounces cream cheese, softened
1 (4 1/2 ounce) wheel of Camembert(recommended) or Brie rind removed, softened to room temperature
1/2 cup whipping cream
1 1/4 cups fresh basil firmly packed
1/2 cup grated parmesan cheese
1/2 cup parsely, firmly packed
1/3 cup pine nuts
2 garlic clves
3 tablespoons olive oil
1 (7 1/2 ounce) jar sundried tomatoes, drained
Beat two top cheeses together until smooth. In a small bowl, whip the cream until peaks form. Fold whipped cream into cheese mixture, refrigerate until later.
In a food processor, combine basil, parmesan cheese, parsley, pine nuts and garlic- process until a paste. Gradually add olive oil and continue to process until like "butta". Take out of processor and set aside.
Wipe processor bowl and process (on their own) sun-dried tomatoes. Then in the loaf pan, layer half of the cheese mixture in the bottom and smooth with a spatula. On top of that layer half of the basil mixture (pesto), then layer all of the sun-dried tomatoes, then the remaining pesto, then the remaining cheese. Can be made a day ahead if covered tightly and refrigerated. To serve, invert pan onto serving platter and gently peel off wax paper. Garnish with some remaining parsley and serve with water crackers. Serves about 20 and is a very festive app for the holidays.
From the Junior League of the Palm Beaches cookbook: A SLICE OF PARADISE.
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