Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on "What's Cooking America?" The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time.

Ingredients Nutrition

Directions

  1. Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
  2. In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
  3. Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
  4. Layer with another 1/3 of the cheese mixture.
  5. Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
  6. Cover with plastic wrap and press gently to pack. Refrigerate overnight.
  7. Uncover and invert onto a serving plate, carefully removing the remaining wrap.
  8. Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

Reviews

(3)
Most Helpful

Very nice. Liked the goat cheese added. 3 Things ... I used a herb cream cheese vs adding dried oregano to the cheese, and didn't add any garlic, but did add the pepper. I made my own pesto (store bought is fine, I just had plenty of herbs so I wanted to use them, so I had extra garlic in mine which is why I didn't add garlic to the cheese mix) And, I love pine nuts and didn't put any in my pesto so I had some on had and decided to use it. I rough chopped, very rough chopped and toasted until golden brown and actually put a small layer of nuts in between the pesto and sundried layer. Then I garnished as well. Fresh parsley sprig was my garnish. None left, so, good. The goat cheese was a nice addition. I used a loaf pan. Draining the pesto a bit and the tomatoes is key to get a pretty layered effect. It comes out perfect! I served as suggested, baguettes or crackers, I used both and bread sticks too. The kids love the small bread sticks. Just pretty!

SarasotaCook March 10, 2010

This was fantastic! I loved that it could be made ahead of time and the bonus was that it was easy!! I added one more clove of garlic and used toasted pine nuts as French Tart suggested. I had some for breakfast and I'm eating more now! Thanks, I will make this over and over!

MichelleAnne1 May 03, 2009

Another 5 star review for Kathy - I knew when I looked at the ingredients that this would be hard to beat! We ALL loved it - I served it as a starter for guests, and they ALL gave 5 stars as well! I made one minor change which you might consider Kathy - I used toasted PINE NUTS instead of Almonds as the finishing touch - I think they go very well with the pesto and sundried tomatoes! Other than that, I made NO changes at all. A great dish which was easy to serve - thanks! FT

French Tart March 07, 2007

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