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Yield
Makes 12 to 16 appetizer servings

How to Make It

Step 1

Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.

Step 2

Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.

Chef's Notes

To garnish as in our photo, cut one dried tomato into slivers. Gently press fresh oregano sprigs and tomato slivers in a decorative pattern over the top of the cheese after it is inverted.

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