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“Basil pesto, Mascarpone cheese and Sun dried Tomato Pesto make this the perfect appetizer.”
READY IN:
20mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend cheeses until smooth.
  2. line 7" loaf pan with enough dampened cheesecloth to hang over each side.
  3. Spread 1/3 of cheese mixture into pan, coat evenly.
  4. top with basil pesto. (don't blend in with the cheese).
  5. Carefully spread another (1/3 of mix) Cheese layer.
  6. Spread Sundired tomato mixture over the cheese layer.
  7. Top off with the remaining cheese mixture, covering evenly.
  8. Fold cheese cloth over the top and cover with foil and refridgerate over night.
  9. To serve, remove foil & cheese cloth and invert onto a serving platter.
  10. Top with pine nuts and basil.
  11. Serve at room temp with crackers or toast rounds.

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