I made this appetizer for my dad’s 80th birthday dinner last week at my sister’s house. It’s really easy, beautiful and filled with wonderful flavors of sun-dried tomatoes, basil pesto, oregano and goat and cream cheese. I got it out of the book, “Recipes Worth Sharing” by Favorite Recipes Press. It’s a great cookbook and has wonderful recipes for family gatherings and occasions such as this. Here’s the picture from the party with my dad, his daughters and granddaughters (I’m the one in the yellow and blue shirt).
12 to 16 servings
16 ounces cream cheese (I used light)
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
1. Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread 1/3 of the cheese mixture over the bottom of the prepared loaf pan. Top with pesto and spread with half the remaining cheese mixture. Sprinkle with tomatoes and spread with remaining cream cheese mixture.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.