This flavorful cheese spread is a perfect party dish or appetizer for your family’s holiday meal. Serve with thick-cut pita chips or Triscuits.
Recipe and photograph by Kimme Hargrove
Stick of butter, softened
8 ounces feta cheese, crumbled
½ block cream cheese (4 ounces), softened
2 cloves garlic, minced
½ shallot, minced
1 Tablespoon vermouth (can also use vodka)
½ teaspoon fine ground white pepper
½ cup pine nuts, toasted
¾ cup sun-dried tomatoes, chopped
½ cup pesto sauce
In a food processor or blender, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth and pepper. Process until smooth, scraping down the sides if necessary.
Use a small loaf pan (for a block shape) or a deep, small bowl (for a round shape). Coat the inside of the mold with cooking spray, and line with plastic wrap for easy removal. Layer into the mold sun-dried tomatoes, pine nuts, pesto and cheese mixture. Repeat for 2 layers. Pat down into the mold, and refrigerate for at least 1 hour.
Flip the mold onto a plate, and remove plastic wrap. Pair with pita chips or crackers, and serve with a knife for spreading.
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