Pesto Cheese Spread
by Tracey McCarthy
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
- cup pesto
- fresh basil leaves
- baguette
Instructions
Inspired by Jackie Currie.
Step 1
Line a 2-cup bowl with plastic wrap.
Step 2
In a food processor, cream butter and cream cheese together. Stir in onion. Refrigerate for 20 minutes.
Step 3
Whip up sun-dried tomatoes and set aside.
Step 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.
Step 5
Cover and refrigerate overnight.
Step 6
Unmold onto a plate. Top with fresh basil leaves and serve with baguette.