Beat 2 (8oz) pkgs cream cheese, butter, 1/2 tsp salt, and pepper
at medium speed with an eletric mixer until creamy. Set aside.
Process dried tomatoes in a food processor until chopped. Add
1 (3oz) pkg cream cheese, tomato paste, and 1/4 tsp salt;
process untl smooth, stopping to scrape down sides. Spoon into
a bowl, set aside. Wipe container of food processor clean.
Process garlic and next 4 ingredients in a food processor until
chopped. Add parmesan cheese, remaining 3oz pkg cream cheese,
and remaining 1/4 tsp salt; pulse just until blended, stopping to
scrape down sides.
Spray a 6 inch springform pan with cooking spray. Spread 1/2
cup butter mixture evenly on bottom of springform pan. Layer
with half of tomato mixture, 1/2 cup butter mixture, and half of
basil mixture; top with 1/2 cup butter mixture. Repeat layers
with remaining tomato mixture, 1/2 cup butter mixture, and
remaining basil mixture. Top with remaing butter mixture. Cover
with platic wrap- chill at least 8 hours.
Run a knife gently around edge of pan to loosen sides. Remove
sides of pan; carefully remove bottom of pan, and place layered
spread on a serving tray. Garnish, if desired. Serve with crackrs or
baguette slices.
Originally Submitted
4/9/2010
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