Today’s post is sponsored by Mezzetta, but my love for their delicious snacks is all my own!
Add this Pesto and Sun dried Tomato Cheese Spread to your list of delicious holiday recipes. It is a welcome change from the usual cheese ball!
Thanksgiving may be over but there is still a lot of holiday season left to go. Food is such a big part of the holidays, at least for me an my family. We’re not alone right? So many holiday traditions have some favorite food associated with them. One of my favorites is decorating the Christmas tree with my mom. She and I always make a platter of food with cheese and crackers, pickles and stuffed celery, and we nibble on it while we string up the Christmas lights and hang the ornaments.
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My mom started an ornament collection for me when I was 2 and I have the entire series. I love going through them every year and picking the perfect place for each one. Every one has a memory attached to it, where we lived the year she gave it to me, how old I was and what I got for Christmas that I was so excited about…I’m a sucker for holiday memories.
This year I’m ditching the usual cheese ball for our tree decorating and I’m making my Pesto and Sun dried Tomato Cheese Spread. I’m telling you guys, this stuff is amazing. I have served it at so many parties and everyone always loves it. Not only is it delicious but it only takes 4 ingredients.
Mezzetta makes my life easy. I used to make my own pesto and sun dried tomato paste until I found them. Now I save time and don’t lose any of the quality by using Mezzetta Basil Pesto and Mezzetta Sun Dried Tomato Pesto. All I have to do is layer everything and I’m done.
The layering is easy. First mix together cream cheese and goat cheese (if you don’t like goat cheese no worries, just use more cream cheese in place of it). Then find a dish you want to use as a mold. I used a small Pyrex dish but a bowl or a small pan will work too. Line your dish with plastic wrap then put a layer of cheese in the bottom. I make my layer about a half an inch thick. Next spoon in a layer of pesto. You want the layer thick enough to cover all of the cheese. Then another layer of cheese. A layer of sun dried tomato spread, and a final layer of cheese. When you are done wrap everything in plastic wrap and put in the refrigerator for several hours or overnight.
When you are ready to serve the spread that piece of plastic wrap you lined the dish with is going to help you pull it out of the mold. Just flip the mold upside down on the platter you are serving the spread on and then pull on the edges of the plastic wrap to help free the cheese from the mold. Once it is out of the mold you can throw away the plastic wrap. Things are going to look a little messy at first but have no fear. Use the back of a butter knife to go around the outside of the cheese, skimming off oil and mess and exposing the distinct layers of the spread. It’s never going to look perfect (at least mine doesn’t) but it already looks delicious, right?
Place the whole thing on a nice cheese board with some crackers, or better yet french baguette slices (fresh or toasted), and you’re got an appetizer that your guests are going to go nuts over.
- 4 oz Goat cheese
- 8 oz Cream cheese
- 6 oz Basil pesto
- 6 oz Sun dried tomato spread
Mix cream cheese and goat cheese together.
Use a small bowl or pan as a mold for your cheese spread.
Line the mold with plastic wrap.
Layer the ingredients beginning with the cheese (the layer should be about 1/2" thick).
Then a layer of basil pesto.
A second layer of cheese.
A layer of sun dried tomato spread.
A final layer of cheese.
Wrap mold in plastic wrap and refrigerate for 1-2 hours or overnight.
When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
Serve with crackers or bread.
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