| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Pesto, your favorite recipe |
|
|
or purchased |
| 16 |
oz |
Cream Cheese, at room |
|
|
temperature do not used |
|
|
whipped product |
| 12 |
oz |
Unsalted butter, at room |
|
|
temperature |
|
|
Pine nuts and basil leaves |
|
|
for garnish |
INSTRUCTIONS
This is an exceptionally rich spread that I serve for parties along
with crackers, chips and crudites. It is always well received...based
on an original Sunset Magazine recipe from the early 1980's. It will
stay fresh for 3-4 days. Leftovers good on pasta or baked potatoes.
Line a bread/loaf pan with plastic wrap, generously extending plastic
over the edges. In a large bowel, beat cream cheese and butter
together until smooth. Using a rubber spatula, spread about 1/3 of the
cheese mixture in the bottom of the pan, spreading to the corners.
Cover with 1/3 of the pesto. Alternate the cheese and pesto, finishing
with cheese. Fold the plastic wrap over the mixture, press down gently
to compact and press out any bubbles. Refrigerate until firm...about
2 hours. Unmold onto a plate (I use an oval platter). Garnish with
basil and pine nuts. (Sometimes I make pesto with pecans!!yummy!!)
16 servings: 345 calories approx. 6 grams protein, 3 grams
carbohydrates Posted to JEWISH-FOOD digest V96 #80 Date: Sun, 17 Nov
1996 22:06:00 -0800 From: MGB <DonutDolly@themall.net>
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