Pesto Torta
Spread this creamy tri-color dip on crackers, toasts, breadsticks, or bagels.
INGREDIENTS | SERVES 12
- 16 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- ¼ cup chopped sun-dried tomatoes
- ½ cup Pesto
- cheesecloth (which can be purchased at a gourmet cooking store)
Line a quart bowl or mold with 2 layers of dampened cheesecloth.
Combine butter and cream cheese thoroughly.
Spread ⅓ of the cheese mixture in the bottom of the mold. Layer all of the dried tomatoes next, then ⅓ cheese mixture, all of the pesto, and last ⅓ of cheese.
Fold cheesecloth over cheese and refrigerate at least 1 hour to firm.
To serve, fold back the cheesecloth and put a platter over the exposed cheese. Invert so the platter is on the bottom and mold is on top. Take off mold, peel off cheesecloth, and garnish with fresh basil. Serve with crackers.
