INGREDIENTS

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Thu, 25 Jul 1996 00:00:08 EDT
Beat the cream cheese and the butter until smooth.  Set aside.  Make the
pesto by blending the basil leaves, garlic, Parmesan, and olive oil to a
paste in a food processor or blender. Season to taste with salt and pepper.
Moisten two 12-inch squares of cheesecloth (if you can't find cheesecloth
you can use Handi Wipes) with water and wring dry. Lay the squares out
flat, one on top of the other, and use them to smoothly line a 2 1/2-cup
plain mold or plastic container with straight sides. Spread 1/6 of the
cheese mixture in the prepared mold. Cover with 1/5 of the pesto filling,
extending it evenly to the sides. Repeat layering until the mold is filled,
finishing with the cheese mixture. Fold the end of the cloth over the top
of the cheese-pesto loaf and press down lightly to compact it. Chill the
loaf until it is firm, 1 to 1 1/2 hours. Invert it onto a serving dish and
gently pull off the cloth. If the loaf is allowed to stand any longer, the
cloth will dry out and will cause the green of the filling to bleed into
the cheese.  May be made up to 5 days ahead if you unmold it, cover with
plastic wrap, and keep refrigerated. Garnish with additional sprigs of
basil.  Serve on French baguette slices. The loaf freezes well wrapped in
plastic wrap.
Recipe is from _Nathalie Dupree Cooks for Family and Friends_.
EAT-L Digest 24 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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