Basil Cheese Spread

• 1/2 lb. cream cheese (room temperature)
• 1/2 lb. goat cheese (room temperature)
• 1 lb. (4 sticks) butter (room temperature)
• 1 c. pesto
• basil sprigs
• 1/4 c. toasted pine nuts

1. In a food processor blend cream cheese, goat cheese and butter.
2. Line
3. a
4. 1
5. quart souffle dish with damp cheesecloth, allowing
6. it
7. to hang over the sides.
8. Spread about 1/4 of the cheese
9. mixture
10. in
11. the
12. souffle dish, followed by 1/3 of the pesto.
13. Repeat
14. with
15. remaining
16. cheese and pesto, ending with cheese.
17. Fold
18. ends
19. of
20. cheesecloth
21. over top and smooth with fingers.
22. Chill 3 hours
23. or
24. untiltirm.
25. Unfold cheesecloth. Press pine nuts around
26. sides
27. andtarnish with basil leaves. Refrigerate, cheese keeps 7 to 10 days.

cream cheese, goat cheese, butter, pesto, basil sprigs, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740426 (may not work)