| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Garden1 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cream cheese -, 8 oz ea |
| 2 |
|
Garlic cloves, quartered |
| 2 |
t |
Herbs de Provence |
| 1 |
|
Jar Oil-packed sun-dried |
|
|
tomatoes – 7 oz |
|
|
julienned |
| 3 |
T |
Sliced green onions |
| 4 |
oz |
Bleu cheese |
| 1/2 |
c |
Sliced almonds or walnut |
|
|
pieces |
| 7 |
oz |
Prepared pesto sauce |
| 1/2 |
c |
Minced parsley and basil |
|
|
fresh or dried |
INSTRUCTIONS
Line a loaf pan with plastic wrap. In a food processor, blend one
package of cream cheese with garlic and Herbs de Provence. Spread into
bottom of loaf pan and sprinkle with basil. Refrigerate for 15 to 30
minutes until firm. To make second layer, process one package of cream
cheese with sun-dried tomatoes and green onions. Spread on top of
first layer and sprinkle with parsley. Refrigerate for 15 to 30
minutes until second layer is firm. For third layer, process remaining
cream cheese, bleu cheese, and nuts. Spread over first two layers and
repeat dusting of basil. Refrigerate until firm. To make final layer,
combine one package of cream cheese with pesto sauce in food
processor. Spread onto previous layers and top with parsley. Cover
with plastic wrap. Refrigerate until ready to serve. To serve, unwrap
and invert onto serving tray. Cut slices from loaf as needed. Serve
with mild crackers. Recipe Source: Home & Garden TV -- All In Good
Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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