Cheese spread with pesto, tapenade and sun dried tomatoes

Cheese spread with pesto, tapenade and sun dried tomatoes
FabFood
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Recipe to make Cheese Spread With Pesto, Tapenade and Sun Dried Tomatoes. This appetizer is easy to prepare and looks and tastes so impressive that people will be begging you for the recipe for years to come.

Ingredients

  • Pesto
  • 1 1/2 cup fresh basil
  • 3 large garlic cloves, peeled
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Pine Nuts OR Walnuts
  • 1/2 cup olive oil
  • salt and pepper to taste
  • Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend.
  • Olive Tapenade
  • 1 cup pitted kalamata olives
  • 3 large garlic cloves, peeled
  • 2 teaspoons capers
  • 1 tablespoon lemon juice
  • 1/2 teaspoons fresh rosemary (or 1/4 teaspoons dry)
  • 1/2 teaspoons fresh thyme (or 1/4 teaspoons fresh)
  • 1/8 cup plus 1 tablespoon olive oil
  • salt and pepper to taste
  • Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun
  • Dried Tomato Purée
  • 1 10-12 ounces jar of oil packed sun dried tomatoes
  • 1 large garlic clove
  • 2 tablespoons olive oil (reserved from tomato jar)
  • Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients in a food processor or blender and pure. 8 ounces goat cheese
  • 2 packages (8ounces each) cream cheese
  • 1 cup butter
  • Put all ingredients in a food processor or blender and purée

Directions

  1. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded).
  2. Layer thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight.
  3. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette.