Prep: 17 minutes; other: 8 hours
Traditional pesto, which was created in Genoa, is a no-cook sauce made with puréed basil, pine nuts, garlic, olive oil, and Parmesan cheese. We used a commercial pesto as a shortcut to create this layered spread. You can make this appetizer as little as one day or as much as one week in advance--the longer it refrigerates, the more flavorful it becomes. Try using sun-dried tomato pesto along with the basil pesto for a festive holiday appetizer.
Oxmoor House JUNE 2006
1. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
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. 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.
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