Ingredients: 2 sticks (1 cup butter, unsalted)
Two 8 oz. packages cream cheese
8-10 oz. jar of prepared pesto sauce
Sun-dried tomatoes and Parmesan cheese for garnish Preparation: Blend butter and cream cheese in food processor until creamy, dividing into 2 or more batches if necessary. Line a gelatin mold, cake pan or loaf pan with plastic wrap. Beginning and ending with cream cheese mixture, alternate 1-inch layers of cream cheese mixtures with pesto sauce, tapping mold to let out air bubbles between layers. Refrigerate for 5 to 10 minutes between layers. Repeat until mold is full. Refrigerate 4 to 6 hours or overnight to set. Invert on a platter or tray, removing plastic wrap. Garnish with sun-dried tomatoes and grated fresh Parmesan cheese. Serve with crackers, crustinis (thin French bread slices brushed with olive oil and toasted) and/or crudites. This will keep for 2 weeks. If you would like to make your own pesto, here is a basic recipe: Ingredients: 2 cups lightly packed fresh basil leaves
1 cup grated Parmesan cheese
1/2 to 2/3 cups olive oil Preparation: Blend in food processor until smooth. Optional ingredients include: garlic (add before processing), pine nuts (add after processing), cilantro (substitute for half the basil), or grated lime or lemon zest. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Making Great Cheese: 30 Simple Recipes from Cheddar to Chevre
Model: 1579901093
Author: Barbara Ciletti
(1999)
Lark Books / Altamont Press
Website: www.larkbooks.com
| 
)
