INGREDIENTS

INSTRUCTIONS

Beat cream cheese and butter with a mixer until creamy. Add Parmesan and
pesto (the commercial kind works fine) and beat until smooth. Set aside.
Line a 3-cup bowl with plastic wrap, allowing edges to hang over 6-7".
Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles
in bowl, slightly overlapping, to line bowl. Spread half of cream cheese
mixture over cheese; top with half of basil-tomato sauce. Cut two slices
Muenster in half crosswise. Arrange over tomato sauce. Repeat with
remaining cream cheese mixture, tomato sauce and last two slices of
Muenster. Fold plastic wrap over the top, sealing securely and place a
heavy object on top to weight and compact layers. Chill at least 8 hours or
up to 3 days. Invert on serving dish and peel off plastic wrap. Garnish
with parsley or fresh basil sprigs. Serve with crackers or baguette slices.
To make basil-tomato sauce: Drain tomatoes and reserve 1/4 cup juice. Chop
tomatoes and set aside. Cook onion and garlic in olive oil in a large
skillet over medium heat, stirring constantly, until tender. Stir in
chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil. Bring
to a boil. Reduce heat and cook, stirring often, 3-5 minutes or until
thick. Remove from heat. Remove and discard bay leaves and stir in
sun-dried tomatoes (use a 7-oz jar, drained, to make the right amount).
Cover and chill at least 2 hours before proceeding with the recipe. MM
Format Norma Wrenn Recipe by "Pillsbury Kitchens' Family Cookbook" 1979
edition
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
17, 1998

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