Pesto Cream Cheese Spread

This easy Pesto Cream Cheese Spread is an amazing make ahead appetizer for a crowd. Layers of basil pesto, sun dried tomatoes, and cream cheese are perfect for spreading on a piece of crusty Italian bread!

Course Appetizer

Cuisine American

Keyword cheese spread, italian appetizer

Prep Time 20

Chill Time 2

Total Time 2 20

Servings people

Calories 200kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

4 oz Goat cheese
8 oz Cream cheese
6 oz Basil pesto
6 oz Sun dried tomato spread
Pine Nuts for Garnish optional

Instructions

Mix cream cheese and goat cheese together.
Use a small bowl or pan as a mold for your cheese spread. Spary a small amount of cooking spray on the inside of the container and then line it with plastic wrap.
Layer the ingredients into the dish beginning with the cheese (the layer should be about 1/2" thick).
Next add a layer of basil pesto.
Place a second layer of cheese on top of the pesto being careful not to press down too hard.
Top with a layer of sun dried tomato spread.
Finish with a final layer of cheese.
Wrap the 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.
Top with pine nuts (optional)
Serve with crackers or bread.

Nutrition