Pesto Cream Cheese Mound
A delectable mixture of butter, cream cheese, and pesto, spread on slices of sourdough baguette with tomatoes and pine nuts makes this the envy of every potluck.
Chef’s notes
Double the butter to make it more crumbly and buttery.
Details
- 🍳 Cook time: 0 min
- 🍽️ Servings: 15
Ingredients
- 1 lb cream cheese
- 8 oz unsalted butter
- 12 oz pesto
- cherry tomatoes
- toasted pine nuts
- sourdough baguette, sliced
Directions
- Bring cream cheese and butter to room temperature.
- Mix butter and cream cheese in a stand mixer until fluffy.
- Line a bowl with cheesecloth.
- Press a small layer of cream cheese / butter mixture at the bottom of the bowl. Add a layer of pesto. Add a layer of cream cheese mixture, then pesto, and continue for three layers of pesto and four layers of cream cheese / butter.
- Cover and refrigerate for several hours or overnight.
- To serve, invert on serving platter, peeling away cheesecloth and revealing a nicely compact mound.
- Slice cherry tomatoes in half and scatter with pine nuts around the mound.
- Serve with sliced sourdough baguette.
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