| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
Appetizers, Holidays |
25 |
Servings |
INGREDIENTS
|
|
Cheesecloth |
| 4 |
pk |
(8 Oz.Each) Cream Cheese; softened |
| 8 |
oz |
Goat Cheese; softened |
| 15 |
sl |
Provolone Cheese (Approx.3/4 Lb.) |
| 1 1/4 |
c |
Prepared Pesto |
| 1 |
c |
Sun-Dried Tomatoes, Oil-Packed; chopped and drained |
| 1/2 |
c |
Pine Nuts; toasted |
|
|
Thinly Sliced French Bread, Toasted |
|
|
(Brush With Olive Oil Before Toasting If |
|
|
Desired) |
INSTRUCTIONS
Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows: 2 cups cream cheese mixture 5
slices provolone
3/4 cup pesto 5 slices provolone a cup cream cheese mixture chopped
sun-dried tomatoes pine nuts 5 slices provolone
3/4 cup (remaining pesto) 2 cups (remaining) cream cheese mixture
Fold hanging cheesecloth over top. (For the holiday's I like to use my
Wilton's Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices. Makes 25 appetizer-size servings.
Posted to MC-Recipe Digest V1 #223
Date: Sat, 21 Sep 1996 23:01:09 -0400
From: "Bill Hatcher" <bhatcher@gc.net>
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