Pesto Sun-Dried Tomato Cheese Spread
If you like hosting parties and including cheese spreads in your menu, you will want to add the Pesto Sun-Dried Tomato Cheese Spread to your recipe collection.
My daughter shared this recipe with me, and it is always a big hit at our parties.
Any leftovers may easily be stored in an airtight container for several days and enjoyed as a snack or breakfast spread on a toasted bagel.
Pesto Sun-Dried Tomato Cheese Spread
Ingredients
- 3 packages (8 oz) cream cheese, softened (I usually use 1/3 less fat)
- ½ cup grated Parmesan cheese
- 3 cloves garlic, finely chopped (I use my garlic chopper)
- 1 container (7 oz) refrigerated basil pesto
- 1 jar (8 oz) oil-packed sun-dried tomatoes, well drained and minced
- Baguette slices, or crackers
Instructions
- Mix cream cheese, Parmesan cheese, and garlic in a bowl until well blended. Divide into thirds.
- Line a 5 cup mold or loaf pan with plastic wrap or non-stick foil (I think the non-stick foil works best), taking care to smooth it out for the nicest design impression.
- Spoon 1/3 of the cheese mixture in bottom of mold.
- Smooth top with spatula.
- Spoon the sun dried tomato paste evenly over cheese layer.
- Place the second 1/3 of the cream cheese on a plate and warm it up for 20 seconds in the microwave for easier spreading consistency.
- Using a spoon spread it over the tomato layer
- Smooth top with spatula or a spoon.
- Spoon the pesto evenly over cheese layer.
- Warm up in the microwave the remaining 1/3 of the cream cheese mixture as before.
- Spread it over the pesto, and smooth it out with a spoon or a spatula.
- Cover and refrigerate overnight.
- Before serving, turn the mold upside down onto a serving platter.
- Remove foil, or plastic wrap.
- Serve with baguette slices, or crackers.