Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 packs | Cream cheese -; (8 oz ea) |
| 2 larges | Garlic cloves; quartered |
| 2 teaspoons | Herbs de Provence |
| 1 | Jar Oil-packed sun-dried tomatoes - (7 oz); julienned |
| 3 tablespoons | Sliced green onions |
| 4 ounces | Bleu cheese |
| ½ cup | Sliced almonds or walnut pieces |
| 7 ounces | Prepared pesto sauce |
| ½ cup | Minced parsley and basil; fresh or dried |
Line a loaf pan with plastic wrap. In a food processor, blend one package of cream cheese with garlic and Herbs de Provence. Spread into bottom of loaf pan and sprinkle with basil. Refrigerate for 15 to 30 minutes until firm. To make second layer, process one package of cream cheese with sun-dried tomatoes and green onions. Spread on top of first layer and sprinkle with parsley. Refrigerate for 15 to 30 minutes until second layer is firm. For third layer, process remaining cream cheese, bleu cheese, and nuts. Spread over first two layers and repeat dusting of basil. Refrigerate until firm. To make final layer, combine one package of cream cheese with pesto sauce in food processor. Spread onto previous layers and top with parsley. Cover with plastic wrap. Refrigerate until ready to serve. To serve, unwrap and invert onto serving tray. Cut slices from loaf as needed.
Serve with mild crackers.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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