Pine mountain cheese loaf

Yield: 20 Servings

Measure Ingredient
8 ounces Cream cheese or Yogurt Cheese; softened
1 cup Unsalted butter; softened
1¼ cup Lightly packed finely chopped fresh basil (up to)
3 Cloves garlic; chopped
½ cup Freshly grated imported Parmesan cheese
3 tablespoons Olive oil
Freshly ground black pepper
1 French baguette; thinly sliced
Garnish: Sprigs of basil

From: Felicia Pickering <MNHAN063@...> Date: Thu, 25 Jul 1996 00:00:08 EDT Beat the cream cheese and the butter until smooth. Set aside. Make the pesto by blending the basil leaves, garlic, Parmesan, and olive oil to a paste in a food processor or blender. Season to taste with salt and pepper.

Moisten two 12-inch squares of cheesecloth (if you can't find cheesecloth you can use Handi Wipes) with water and wring dry. Lay the squares out flat, one on top of the other, and use them to smoothly line a 2½-cup plain mold or plastic container with straight sides. Spread ⅙ of the cheese mixture in the prepared mold. Cover with ⅕ of the pesto filling, extending it evenly to the sides. Repeat layering until the mold is filled, finishing with the cheese mixture. Fold the end of the cloth over the top of the cheese-pesto loaf and press down lightly to compact it. Chill the loaf until it is firm, 1 to 1 ½ hours. Invert it onto a serving dish and gently pull off the cloth. If the loaf is allowed to stand any longer, the cloth will dry out and will cause the green of the filling to bleed into the cheese. May be made up to 5 days ahead if you unmold it, cover with plastic wrap, and keep refrigerated. Garnish with additional sprigs of basil. Serve on French baguette slices. The loaf freezes well wrapped in plastic wrap.

Recipe is from _Nathalie Dupree Cooks for Family and Friends_.

EAT-L Digest 24 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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