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Ingredients
- 4 tbsp pesto (store-bought or homemade)
- ● 2 2/3 cups cream cheese (room temp)
- ● 1/4 cup freshly grated Parmesan cheese
- ● 1 1/3 cups drained, oil-packed sun-dried tomatoes
- ● 1/3 cup tomato paste
- ● 3/4 cup butter (room temp)
- ● fresh basil sprigs (optional)
- ● toasted pine nuts (optional)
- ● toasted baguette slices
- ● Nonstick vegetable oil spray
- ● plastic wrap
- ● 6-cup souffle dish (or similar-sized, straight edge dish)
Preparation
Step 1
Add 1/3 cup cream cheese, 1/4 cup Parmesan cheese, and 4 tbsp pesto to food processor. Using on/off turns, process just until blended. Transfer to medium bowl and set aside.
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
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