Cheesecloth
4 pk (8 Oz.Each) Cream Cheese;
-softened
8 oz Goat Cheese; softened
15 sl Provolone Cheese
-(Approx.3/4 Lb.)
1 1/4 c Prepared Pesto
1 c Sun-Dried Tomatoes,
-Oil-Packed; chopped and
-drained
1/2 c Pine Nuts; toasted
Thinly Sliced French Bread,
-Toasted
(Brush With Olive Oil
-Before Toasting If
Desired)
Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows: 2 cups cream cheese mixture 5
slices provolone
3/4 cup pesto 5 slices provolone a cup cream cheese mixture chopped
sun-dried tomatoes pine nuts 5 slices provolone
3/4 cup (remaining pesto) 2 cups (remaining) cream cheese mixture
Fold hanging cheesecloth over top. (For the holiday’s I like to use my
Wilton’s Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices. Makes 25 appetizer-size servings.
Yields
25 Servings
