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@ Shawn
2024-06-27 05:30:17Chef'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.