Creamy Pesto-Cheese Spread

Ingredients

• 1 (8-ounce) block fat-free cream cheese
• 1/3 cup (1 1/3 ounces) shredded provolone cheese
• 3 tablespoons light mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon bottled minced garlic
• 2 tablespoons commercial pesto, divided
• 1 tablespoon thinly sliced fresh basil leaves
• 36 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette
• 3/4 cup bottled or homemade marinara sauce

Preparation

1. 1. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
2. 2. Line a 10-ounce custard cup, small bowl, or 1-cup glass measuring cup with plastic wrap. Spread one-third of cheese mixture into bottom of prepared cup. Top with 1 tablespoon pesto, spreading to cover cream cheese mixture. Repeat procedure with one-third cheese mixture and remaining pesto; top with remaining cheese mixture. Tap cup gently against countertop to compact the layers. Cover with plastic wrap, and chill 8 hours or overnight.
3. 3. Uncover and invert spread onto a serving plate; remove plastic wrap. Sprinkle sliced basil over top of spread. Serve with baguette slices and marinara sauce.