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Categories:Viewed: 3 - Published at: 7 years ago
Ingredients
- 16 ounces, weight Whipped Cream Cheese
- 1 Tablespoon Minced Garlic
- 2 teaspoons Italian Seasoning
- 8 ounces, fluid Sun-dried Tomatoes In Oil
- 1 pinch Sugar
- 1/2 cups Prepared Pesto
- 3 pieces Sun-dried Tomatoes, Not In Oil, For Garnish
- 5 leaves Fresh Basil, For Garnish
- Crostini Or Crackers, To Serve
Method
- Mix cheese, garlic and Italian seasoning together and set aside.
- Drain tomatoes in oil and place in a food processor with a pinch of sugar.
- Pulse until finely chopped.
- Spray your mold of choice (pie plate, loaf pan, bundt pan, etc.)
- with non-stick spray and place plastic wrap in the mold, covering all areas well.
- Spray the top of the plastic wrap with non-stick spray as well.
- Using half of the cream cheese mixture, spread evenly in the bottom of the mold.
- Spread tomatoes over the cream cheese, then layer pesto over the tomatoes.
- Spread the remaining cream cheese mixture over the pesto.
- Cover well and refrigerate at least 2 hours.
- Garnish with sun-dried tomatoes (not in oil) and fresh basil leaves.
- Serve with crostini or crackers.
