Edible Goat Cheese, Sundried Tomato and Pesto Holiday Tree Appetizer
"The Holiday TREE" This has been a particular favorite of many friends at the Eggnog Party I've hosted every holiday season over the years.
This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree.
My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.
• Pesto, sun-dried tomato, goat cheese TREE • Cheesecloth • 4 pkgs.
cream cheese-softened • 8 oz.
Goat cheese-softened • 15 Thin slices Provolone • 1 1/4 cups prepared pesto • 1 cup chopped drained sun-dried tomatoes packed in oil • 1/2 cup Pine nuts, toasted Wet a single layer of cheesecloth & squeeze dry.
Line pan with cheesecloth, allowing cloth to extend over sides.
Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.
) Layer in prepared pan as follows: • 2 cups cream cheese mix • 5 slices provolone • 3/4 cup pesto • 5 slices provolone • 1 cup cream cheese mix • chopped sun-dried tomatoes • Pine Nuts • 5 slices provolone • 3/4 cup (remaining) pesto • 2 cups (remaining) cream cheese mix Fold hanging cheesecloth over top.
Refrigerate several hours or overnight.
Unwrap top of mold.
Un-mold appetizer into serving platter, remove cheesecloth.
Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.
Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins.
in a hot 400° oven until browned and toasted crisp) You can almost make a meal out of this tasty appetizer!
This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree.
My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.
• Pesto, sun-dried tomato, goat cheese TREE • Cheesecloth • 4 pkgs.
cream cheese-softened • 8 oz.
Goat cheese-softened • 15 Thin slices Provolone • 1 1/4 cups prepared pesto • 1 cup chopped drained sun-dried tomatoes packed in oil • 1/2 cup Pine nuts, toasted Wet a single layer of cheesecloth & squeeze dry.
Line pan with cheesecloth, allowing cloth to extend over sides.
Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.
) Layer in prepared pan as follows: • 2 cups cream cheese mix • 5 slices provolone • 3/4 cup pesto • 5 slices provolone • 1 cup cream cheese mix • chopped sun-dried tomatoes • Pine Nuts • 5 slices provolone • 3/4 cup (remaining) pesto • 2 cups (remaining) cream cheese mix Fold hanging cheesecloth over top.
Refrigerate several hours or overnight.
Unwrap top of mold.
Un-mold appetizer into serving platter, remove cheesecloth.
Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.
Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins.
in a hot 400° oven until browned and toasted crisp) You can almost make a meal out of this tasty appetizer!
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