Goat Cheese Pesto Sun-Dried Tomato Spread (Make Ahead)

• 2 (8 ounce) packages cream cheese (softened, light cream cheese works just fine)
• 8 ounces goat cheese
• 1 garlic clove, minced
• 1 1/4 teaspoons dried oregano or 4 teaspoons fresh oregano
• 1/8 teaspoon black pepper
• 1/4 cup basil pesto
• 1/2 cup sun-dried tomato packed in oil, drained and chopped
• 1 tablespoon sun-dried tomato packed in oil (cut into slivers for garnish) (optional)
• 5 -8 leaves fresh basil (for garnish, optional, optional) (optional) or 2 -3 oregano sprigs (for garnish) (optional)
• 2 loaves French bread, sliced thin (or crackers)

1. Line an 8 x 4 loaf pan with plastic wrap.
2. Process the first five ingredients in a food processor until smooth.
3. Spread one-third of the cheese mixture in the lined pan.
4. Top with the pesto.
5. Spread one-third of the cheese mixture over pesto.
6. Spread the chopped, drained sun dried tomatoes next.
7. Top with the remaining cheese mixture.
8. Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
9. Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
10. Serve with french bread slices (or crackers).

cream cheese, goat cheese, garlic, oregano, black pepper, basil pesto, tomato, tomato, basil, loaves

Taken from www.food.com/recipe/goat-cheese-pesto-sun-dried-tomato-spread-make-ahead-200666 (may not work)