Recipe by Shannon Cooks
Serve with crackers or bruschetta.
Top Review by Messie Chef
We thought this was a great non-traditional addition to the 4th of July spread. I docked a star because I found the layering of the ingredients to be near impossible considering the consistency of the cheese mixture. After fighting for the first few layers, I warmed the cheese mixture in the microwave for a few seconds. That's how I would do it next time. Instead of sun-dried tomatoes, I used 4 oz each of pimento and roasted red pepper as that's what I had on hand. It was delish. The goat cheese really mellowed it out. Don't increase the garlic cloves! I thought about it, then was glad I didn't. This is one to be used often. DH said, "I'm not eating that"...as the pesto scared him, then he had to try it and couldn't stay out of it. Thanks for posting!
- 8 ounces cream cheese, softened at room temperature
- 6 ounces goat cheese, softened at room temperature
- 2 garlic cloves, finely minced
- 6 ounces pesto sauce
- 8 ounces sun-dried tomatoes, chopped
Directions See How It's Made
- Line a small casserole dish with plastic wrap. Set aside.
- Mix cream cheese, garlic and goat cheese together.
- Spread 1/3 of the cheese mixture evenly in the dish.
- Spread all of the sundried tomatoes on top.
- Layer another 1/3 of the cheese mixture on top of tomatoes.
- Spread all of the pesto on top of the cheese.
- Finish with remaining 1/3 of the cheese mixture.
- Cover and chill for an hour, or longer.
- Turn dish upside down onto a serving platter/plate and serve.
- Buon appetito!