Pesto Cheese Spread

from the kitchen of Tracey McCarthy

• appetizer
• cheese

Cookware

• 2-cup bowl
• food processor

Ingredients

• 1/2 cup butter
• 8 oz cream cheese
• 1/2 small onion
• 1/2 cup sun-dried tomatoes
• 1/4-1/2 cup pesto
• fresh basil leaves
• baguette

Steps

Inspired by Jackie Currie.

1. Line a 2-cup bowl with plastic wrap.
2. In a food processor, cream butter and cream cheese together. Stir in onion. Refrigerate for 20 minutes.
3. Whip up sun-dried tomatoes and set aside.
4. Layer in the lined bowl as follows: spread 1/3 of the cheese mixture, then 1/2 of the pesto, then 1/2 of the sun-dried tomatoes. Repeat with another 1/3 cheese, remaining pesto, and remaining sun-dried tomatoes. End with the final 1/3 cheese on top.
5. Cover and refrigerate overnight.
6. Unmold onto a plate. Top with fresh basil leaves and serve with baguette.