Ingredients

• 4 ounces goat cheese
• 8 ounces cream cheese (room temp)
• 1/2 cup basil pesto
• 1/2 chopped sundried tomatoes (not in oil)
• Mix goat cheese, cream cheese, and sundried tomatoes until well mixed.
• Line a mini loaf pan or large ramekin with plastic wrap and spray with cooking spray.
• Put half of the cheese mixture in pan and push down to form to the pan, spread pesto over cheese mixture and top with remaining cheese. Cover with plastic wrap and set in fridge overnight.
• Invert onto plate and top with pine nuts before serving.
• Serve with crackers.

Email to a friend | Print this recipe | Back