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Add a photoServings: 12
Ingredients
- 16 ounce cream cheese, softened
- 8 ounce goat cheese, softened
- 4 ounce prepared basil pesto
- 4 ounce prepared sun-dry tomato pesto
- 1/4 c. pine nuts, toasted
- 1 sprg fresh basil
Directions
- Line a 6-inch flowerpot or possibly an 8-c. mold with a piece of dry cheesecloth.
- Smooth out the surface and drape the excess over the side.
- Cream the cream cheese and goat cheese in a mixer bowl till light and fluffy. Reserve a small amount of the cheese mix.
- Layer the remaining cheese mix, basil pesto, cheese mix and tomato pesto alternately in the prepared flowerpot till all the ingredients are used. Top with the reserved cheese mix.
- Fold the excess cheesecloth over the top, pressing firmly. Refrigeratefor 2 hrs.
- Invert onto a serving dish; remove the cheesecloth gently.
- Arrange the pine nuts in a circle on top of the cheese layer. Garnish with a sprig of basil in the center.
- Serve with crackers or possibly fresh vegetables.
- Note:Layers of goat cheese and pesto make a dramatic presentation for a party centerpiece.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 195 | |
| Calories from Fat 161 | 83% |
| Total Fat 18.41g | 23% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 191mg | 8% |
| Potassium 70mg | 2% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.46g | 1% |
| Protein 6.04g | 10% |
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