Layered Sun-Dried-Tomato and Basil Spread

By Parlin

Ingredients

• 2 - 8 oz. pkgs. cream cheese, softened
• 1/4 c. butter, softened
• 1 tsp salt, divided
• 1/4 tsp. pepper
• 1 1/3 cups sun dried tomatoes in oil, drained
• 2 - 3 oz. packages cream cheese softened and divided
• 1/3 c. tomato paste
• 4 garlic cloves, chopped
• 1 1/2 c. firmly packed fresh basil
• 1/4 c. pine nuts
• 2 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• 1/4 c. grated Parmesan cheese
• Vegetable cooking spray
• Fresh rosemary sprigs and sun-dried tomatoes for garnish
• crackers or baguette slices

Details

Servings 20

Preparation

Step 1

Beat 2 - 8 oz. pkgs. cream cheese, butter, 1/2 tsp salt, and pepper at med speed with an electric mixer until creamy. Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 - 3 oz. pkg cream cheese, tomato paste, and 1/4 tsp salt; process until smooth, stopping to scrape down sides. Spoon into a bowl and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3 oz. cream cheese and remaining 1/4 tsp salt; pulse just until blended, stopping to scrape down the sides.

Spray a 6 inch springform pan with cooking spray. Spread 1/2 c. butter mixure evenly on the bottom of the pan. Layer with half of the tomato mixture, 1/2 c. butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 c. butter mixture and remaining basil mixture. Cover with plastic wrap; chill at least 8 hours.

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers and/or baguette slices.