Dried Tomato Pesto Spread Recipe
Ingredients
| 1 8-oz. pkg. cream cheese, softened | ||
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
| Garlic | 2 Clove (5gm), minced | |
| Milk | 1 Tablespoon | |
| Basil leaves | 1 Cup (16 tbs), firmly packed | |
| 1 cup firmly packed fresh parsley sprigs | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1/4 cup pine nuts, walnuts, or almonds | ||
| 3 tbsp. olive oil or cooking oil | ||
| 2 tbsp. pine nuts, walnuts, or almonds, toasted | ||
| 1/2 cup oil-packed dried tomatoes, drained and finely chopped | ||
| Crackers or toasted French bread slices | ||
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.
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.
Chef
