Boursin Cheese With Pesto & Sun-Dried Tomatoes
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 (680.38 g) package light cream cheese
- 118.29 ml butter, softened
- 14.79 ml Cavenders All Purpose Greek Seasoning, plus
- 4.92 ml Cavenders All Purpose Greek Seasoning
- 7.39 ml garlic powder
- 236.59 ml pesto sauce
- 113.39 g package sun-dried tomatoes (just get a small pkg., don't know how many ozs. but had to put quantity)
- 49.61 g pine nuts
directions
- Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
- Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
- Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.
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RECIPE SUBMITTED BY
I live in Lafayette, Louisiana and am the office manager for a speech pathologist clinic. Lafayette is rich in the cajun culture and food is at the center of most activities.
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