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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 8 ounces mascarpone cheese, softened
- 8 ounces cream cheese, softened
- 1 cup basil pesto (drained of excess liquid)
- 1 cup sun-dried tomato pesto (drained of excess liquid)
- 2 tablespoons pine nuts, toasted
- 1 sprig fresh basil
- cracker, and toasted baguette slices
Method
- In a mixer or with wooden spoon, blend softened cheeses until smooth.
- Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
- With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
- Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
- Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
- Fold cheese cloth over top of cheese.
- Wrap in foil and refrigerate overnight.
- To serve, remove foil and cheese cloth carefully and invert onto serving platter.
- Top with pine nuts and fresh basil sprig.
- Serve at room temperature with plain crackers and toasted baguette slices.
