Layered Sun-Dried Tomato-and-Basil Spread
(Has a total of 9 layers!)
Makes: 20 servings
Hands-On Time: 25 min.
Chill at least 8 hours or up to 3 days B4 serving
INGREDIENTS:
2 (8-oz. each) packages cream cheese, softened
3/4 cup unsalted butter, softened
1 tsp salt, divided
1/4 tsp freshly ground black pepper
1-1/3 cups sun-dried tomatoes in oil, drained
2 (3-oz each) packages cream cheese, softened and divided
1/3 cup tomato paste
4 garlic cloves, chopped
1-1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
1/4 cup grated Parmigiano-Reggiano cheese
Vegetable cooking spray
Crackers or baguette slices.
Garnishes: fresh rosemary sprigs; sun-dried tomatoes.
Preparation
1) Beat 2 (8_oz) packages cream cheese, 3/4 cup butter, 1/2 tsp salt, and 1/4 tsp pepper at medium speed with an electric mixer until creamy.
2) Process tomatoes in a food processor until chopped. Add 1 (3-oz) package cream cheese, 1/3 cup tomato paste, and 1/4 tsp. salt; process until smooth, stopping to scrape down sides as needed. Transfer to a bowl. Wipe processor bowl clean.
3) Process garlic and next 4 ingredients together in food processor until chopped. Add Parmesan cheese, remaining 3-oz package cream cheese, and remaining 1/4 tsp. salt; pulse just until blended, stopping to scrape down sides as needed.
4) Coat a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture on bottom of springform pan. Layer with half of tomato mixture, then another 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill 8 hours or up to 3 days.
5) Run a knife or icing spatula gently around edge of pan to loosen mold from sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray or platter. Garnish, if desired. Serve with crackers or baguette slices.
Notes from Caryn: Instead of the 2 3-oz pkgs of cream cheese, I split a 3rd 8-oz package in half and used two 4-oz portions of cream cheese. After spraying the springform pan, I lined the bottom with a parchment paper circle. This was great served with a homemade rosemary & garlic crostini.
Recipe was donated by: Brenda Dills of Charlotte, North Carolina, and appeared in the issue of the FOOD LION's "Home For The Holidays 2011" publication.
(Has a total of 9 layers!)
Makes: 20 servings
Hands-On Time: 25 min.
Chill at least 8 hours or up to 3 days B4 serving
INGREDIENTS:
2 (8-oz. each) packages cream cheese, softened
3/4 cup unsalted butter, softened
1 tsp salt, divided
1/4 tsp freshly ground black pepper
1-1/3 cups sun-dried tomatoes in oil, drained
2 (3-oz each) packages cream cheese, softened and divided
1/3 cup tomato paste
4 garlic cloves, chopped
1-1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
1/4 cup grated Parmigiano-Reggiano cheese
Vegetable cooking spray
Crackers or baguette slices.
Garnishes: fresh rosemary sprigs; sun-dried tomatoes.
Preparation
1) Beat 2 (8_oz) packages cream cheese, 3/4 cup butter, 1/2 tsp salt, and 1/4 tsp pepper at medium speed with an electric mixer until creamy.
2) Process tomatoes in a food processor until chopped. Add 1 (3-oz) package cream cheese, 1/3 cup tomato paste, and 1/4 tsp. salt; process until smooth, stopping to scrape down sides as needed. Transfer to a bowl. Wipe processor bowl clean.
3) Process garlic and next 4 ingredients together in food processor until chopped. Add Parmesan cheese, remaining 3-oz package cream cheese, and remaining 1/4 tsp. salt; pulse just until blended, stopping to scrape down sides as needed.
4) Coat a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture on bottom of springform pan. Layer with half of tomato mixture, then another 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill 8 hours or up to 3 days.
5) Run a knife or icing spatula gently around edge of pan to loosen mold from sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray or platter. Garnish, if desired. Serve with crackers or baguette slices.
Notes from Caryn: Instead of the 2 3-oz pkgs of cream cheese, I split a 3rd 8-oz package in half and used two 4-oz portions of cream cheese. After spraying the springform pan, I lined the bottom with a parchment paper circle. This was great served with a homemade rosemary & garlic crostini.
Recipe was donated by: Brenda Dills of Charlotte, North Carolina, and appeared in the issue of the FOOD LION's "Home For The Holidays 2011" publication.