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Pesto Goat Cheese

Pesto Goat Cheese

Test Kitchens professional Rebecca Gordon shared this favorite spread.

Southern Living JANUARY 2003

  • Yield: Makes about 3 cups

Ingredients

  • 2 (3-ounce) logs goat cheese, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (7-ounce) jar basil pesto sauce, drained
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 (3/4-ounce) package fresh thyme sprigs
  • Assorted crackers

Preparation

Stir together first 5 ingredients until well blended. Remove 1/4 cup mixture, and wrap in plastic wrap; chill. Press remaining cheese mixture into a 6-cup or 1.5-liter plastic wrap-lined bowl. Cover and chill 2 hours.

Remove plastic wrap from chilled 1/4 cup cheese mixture. Shape heaping teaspoonfuls of cheese mixture into eggs. Chill until ready to serve.

Unmold cheese mixture; remove plastic wrap, and place on a serving platter. Press a 2-inch indention into center of cheese mold. Press thyme sprigs around top edge and sides of mold to resemble a nest. Arrange eggs in center of nest. Serve with crackers.

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