Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheesecloth
4 Pkgs. (8 Oz.Each) Cream Cheese -- softened
8 Oz. Goat Cheese -- softened
15 Slices Provolone Cheese (Approx.3/4 Lb.)
1 1/4 Cups Prepared Pesto
1 Cup Sun-Dried Tomatoes, Oil-Packed -- chopped and
drained
1/2 Cup Pine Nuts -- toasted
Thinly Sliced French Bread, 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 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
a cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (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.
Makes 25 appetizer-size servings.
