sun-dried tomato and pesto cheese spread

Ingredients

• Servings: 6.5
• 4 cloves garlic, peeled
• 1 1/2 cups fresh basil leaves
• 1 teaspoon fresh lemon juice
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 2 2/3 cups softened cream cheese
• 1/4 cup freshly grated parmesan cheese
• 1 1/3 cups sun-dried tomatoes, packed in oil, drained
• 1/3 cup tomato paste
• 3/4 cup butter
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Ready Time: 8 hrs 45 mins


• chop the garlic in a food processor. mix in basil, lemon juice, pine nuts and olive oil. process until well blended. mix in 1/3 cup cream cheese and parmesan cheese. blend using pulse setting until almost smooth. transfer the mixture to a medium bowl.
• coarsely chop sun-dried tomatoes in the food processor. mix in tomato paste and 1/3 cup cream cheese. blend until smooth.
• place 2 cups cream cheese and butter in a medium bowl. using an electric mixer, beat until fluffy. season with salt and pepper.
• lightly grease a 1 1/2 quart baking dish. line dish with plastic wrap so that the wrap extends over sides of the dish.
• evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. repeat layering, topping with remaining cream cheese and butter mixture. cover and chill in the refrigerator 8 hours, or overnight.
• carefully invert dish a platter and remove plastic to serve.