Ingredients
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1 (8 ounce) package cream cheese, room temperature
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4 ounces goat cheese, room temperature
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2 teaspoons dried oregano
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1/4 teaspoon pepper
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1/4 cup prepared pesto sauce
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1/4 cup sun-dried tomato packed in oil
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1 -2 tablespoon slivered almonds (to garnish)
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fresh oregano (to garnish) or parsley sprig (to garnish)
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1 garlic clove, minced
Instructions
- Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
- In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
- Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
- Layer with another 1/3 of the cheese mixture.
- Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
- Cover with plastic wrap and press gently to pack. Refrigerate overnight.
- Uncover and invert onto a serving plate, carefully removing the remaining wrap.
- Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.