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Wonderful and well worth the effort!. . .
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- 2 sticks unsalted butter, cut into pieces
- ¾ pound feta cheese, crumbled
- 1 8-ounce package cream cheese at room temperature
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 TBS dry vermouth
- ½ tsp ground white pepper
- 7 drops Tabasco sauce
- ½ cup pine nuts, toasted
- 8 ounces sun-dried tomatoes, softened in hot water 30-45 minutes, removed, drained and finely chopped
- 1 cup pesto
- Combine butter and next 7 ingredients into a food processor with metal blade; process until smooth
- Line a 4- to 5-cup straight-sided mold, bowl, or loaf pan with plastic wrap, enough to extend over sides
- Layer in the following order: pine nuts, tomatoes, pesto, and cheese mixture
- Repeat layers one or two more times
- Fold wrap over top and press down to compress layers
- Refrigerate until firm (at least 4 hours);
- Invert onto serving platter, remove plastic wrap and serve with your favorite crackers
Note:Â Can be prepared and refrigerated up to 5 days in advance or frozen up to 3 months
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