Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheesecloth
32 oz Cream cheese (4 pkg) -- softened
8 oz Goat cheese -- softened
15 sl Provolone cheese (3/4 lb)
1 1/4 c Prepared pesto
1 c Sun-dried tomatoes --
- oil-packed, chopped, drained
1/2 c Pine nuts -- toasted
French bread --
- thinly sliced, toasted *
* Brush with olive oil before toasting if desired.
Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese
and goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows:
2 c Cream cheese mixture
5 sl Provolone
3/4 c Pesto
5 sl Provolone
1 c Cream cheese mixture
Sun-dried tomatoes; chopped
Pine nuts
5 sl Provolone
3/4 c Remaining pesto
2 c Remaining cream cheese mixture
Fold hanging cheesecloth over top. For the holiday's I like to use my
Wilton's Christmas tree shaped pan to make this in. Refrigerate
several hours or overnight. Unwrap top of mold. Unmold appetizer onto
serving platter; remove cheesecloth. Garnish with roasted red pepper
circles and star at top, fresh basil leaves and additional toasted
pine nuts. Serve with toasted French bread slices.
