Yield: 8 Servings
|16 \N||Ounc s|
|\N \N||8 ounce|
|\N \N||2 clove|
|\N \N||2 table poons|
|\N \N||1 teasp on|
|\N \N||5 table poons|
|½ \N||Cup roasted|
Line 1 quart bowl or loaf pan with plastic wrap.
Place cream cheese, goat cheese and garlic in food processor, process until well blended. Add oil and thyme, blend well.
Place one third of cheese mixture in lined bowl. Spread pesto over cheese.
Add half of remaining cheese mixture. Spread with chopped red peppers, and top with remaining cheese mixture. Cover and refrigerate for several hours or overnight.
To unmold, place bowl upside down on serving platter. Lift up bowl and peel off plastic wrap. Serve with crackers or a sliced baguette.
Recipe By: Claudia
Posted to Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT submitted by: CZeien@...