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.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
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.
Made this last night for a holiday dinner tonight--received lots of compliments! Next time, I will make sure my two cloves of garlic are both small and I will do a better job of draining the tomatoes. What a stunning and delicious recipe!!!
I too have been making this appetizer for years ! It's always receiving compliments and requests for the recipe. Great blend of flavors. The sun dried tomatoes can get pricey, but it makes a good portion.
I have been making this recipe for years and have found out that you can freeze it. I make it in smaller containers and put them in the freezer and remove when I need and appetizer for a party or just for us on a football Sunday afternoon.
I wanted something savory for my morning bagel, not a party dish, so I mixed the pesto into the whole shmear, topped with chopped roasted red peppers after spreading on the bagel and skipped the layering part--it's just fantastic! I'm going to prepare as directed for thanksgiving hors d'oeuvres. I know my family and friends will rave over this one!