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| Cheese & Pesto Spread
one 8 ounce package of cream cheese
one 4 1/2 ounce package of Brie cheese
1 cup of firmly packed fresh basil leaves
1/2 cup of firmly packed parsley sprigs
1/2 cup of grated Parmesan cheese
1/4 cup of pine nuts, walnuts or almonds
2 cloves garlic, quartered
1/4 cup of olive oil or cooking oil
1/2 cup of whipping cream
Crackers or sliced French bread
Soften cream cheese and Brie cheese.
For pesto, in a blender container combine basil, parsley, Parmesan cheese, nuts, garlic, and 2 tablespoons of oil. Cover, blend with on off turns till a paste forms. Gradually add remaining oil, blending on low speed till smooth. Beat cream cheese and Brie together till nearly smooth. Beat whipping cream till soft peaks form. Fold whipped cream into cheese mixture.
Line a 3 1/2 - 4 cup mold with plastic wrap. Spread one fourth of cheese mixture into mold. Top with one third of pesto. Repeat layers twice. Top with cheese mixture. Chill 6 to 24 hours. To serve, unmold on plate. Remove plastic wrap. Garnish with fresh basil, if desired. Serve with crackers. Makes 3 1/2 cups
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Dips & Sauces Cookbooks
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