Ingredients
1- 8oz.
package cream cheese (softened)
4 oz.
goat cheese
1
garlic clove minced
2 tsp. chopped fresh or 1 ¼ tsp. dried oregano
2 tsp. chopped fresh or 1 ¼ tsp. dried oregano
1/8 tsp. freshly ground pepper
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¼ cup
basil pesto (I usually use more
than a 1/4 cup)
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¼ cup dried tomatoes in oil, drained and chopped
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than a 1/4 cup)
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¼ cup dried tomatoes in oil, drained and chopped
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Garnishes: sun
dried tomato slivers, fresh oregano sprigs.
1. Process first 5 ingredients in a food processor (or blend with hand beater) until smooth. Spread one-third of cheese mixture- divided evenly in the bottom of 2- 8oz. ramekins lined with plastic wrap. Top each with 1/4 cup pesto, divided evenly between the two ramekins. Spread one-third of cheese mixture (divided between the 2 ramekins) over pesto. Add a layer of 1/4 cup sun dried tomato slivers divided evenly between the two ramekins , and top each ramekin with remaining 1/3 cup cheese mixture, divided evenly. Cover and chill 8 hrs..
1. Process first 5 ingredients in a food processor (or blend with hand beater) until smooth. Spread one-third of cheese mixture- divided evenly in the bottom of 2- 8oz. ramekins lined with plastic wrap. Top each with 1/4 cup pesto, divided evenly between the two ramekins. Spread one-third of cheese mixture (divided between the 2 ramekins) over pesto. Add a layer of 1/4 cup sun dried tomato slivers divided evenly between the two ramekins , and top each ramekin with remaining 1/3 cup cheese mixture, divided evenly. Cover and chill 8 hrs..
The original recipe doubled the ingredients and used one 8 x 4 inch loaf pan, layering the ingredients. I found this to be way too much so I cut the recipe in half and use 2-8oz. ramekins to make a much smaller appetizer. I usually use the one ramekin and freeze the other for another time.
2. Invert spread onto a serving plate,
discard plastic wrap and garnish if desired.
Serve with French bread slices or crackers.
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