| 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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