Pesto Sun-Dried Tomato Cheese Spread
If you like to host parties, and include cheese spreads in your menu, you will definitely want to add the Pesto Sun-Dried Tomato Cheese Spread to your recipe collection.
My daughter shared this recipe with me, and it always is a great hit at our parties.
If you are lucky enough to have any leftovers, you may store them in an airtight container for several days.
Leftover cheese spread smothered on a toasted bagel, makes my mouth water, and it creates a delicious breakfast.
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 tomatoes evenly over cheese layer.
- Spoon the second 1/3 of the cheese mixture over tomato layer
- Smooth top with spatula.
- Spoon the pesto evenly over cheese layer.
- Spoon the remaining cheese mixture over pesto
- Smooth top with 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.