Sun-Dried Tomato and Pesto Cheese Spread

This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 83 Calories

Ingredients

• ¾ cup butter
• ¼ cup pine nuts
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• 1 teaspoon fresh lemon juice
• ⅓ cup tomato paste
• ¼ cup freshly grated Parmesan cheese
• 4 cloves garlic, peeled
• 1 ½ cups fresh basil leaves
• 2 ⅔ cups softened cream cheese
• 1 ⅓ cups sun-dried tomatoes, packed in oil, drained

Recipe Instructions

Step 1

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.

Step 2

Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.

Step 3

Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.

Step 4

Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.

Step 5

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.

Step 6

Carefully invert dish onto a platter and remove plastic to serve.