Layered Sun-dried Tomato And Basil Spread

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 20
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup butter, softened
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 1/3 cups sun-dried tomatoes packed in oil, drained
• 2 (3 ounce) packages cream cheese, softened and divided
• 1/3 cup tomato paste
• 4 garlic cloves, chopped
• 1 1/2 cups firmly packed fresh basil
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 cup grated parmesan cheese
• vegetable oil cooking spray
• fresh rosemary sprig
• sun-dried tomato
• crackers or baguette, slices

Recipe

• 1 beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. set aside.
• 2 process dried tomatoes in a food processor until chopped. add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. spoon into a bowl, and set aside. wipe container of food processor clean.
• 3 process garlic and next 4 ingredients in food processor until chopped. add parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
• 4 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.
• 5 repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. top with remaining butter mixture. cover with plastic wrap; chill at least 8 hours.
• 6 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 crackers or baguette slices.