PESTO-SUN-DRIED TOMATO CHEESE PATE

PESTO-SUN-DRIED TOMATO CHEESE PATE image

Yield Makes approximately 60 bite size servings.

Number Of Ingredients 14

PESTO FILLING:
1 cup Fresh Basil Leaves
1/4 cup Fresh Parsley
1 sprig Marjoram
2 Cloves Garlic
1/4 cup Roasted Pine Nuts
1/4 Cup Olive Oil
1/2 Cup Parmesan Reggiano
Put all ingredients into a food processor and whip until smooth. Add more oif if it's a bit dry, but do not make it runny. It should be firm. Put into a bowl and set aside.
SUN-DRIED TOMATO FILLING:
1/2 Cup Sun-dried Tomatoes in Oil
1/2 Cup Sour Cream
Put all ingredients into a food processor and blend until smooth. Put into a bowl and set aside.
Take 2-8oz. packages of cream cheese and blend in a food processor until smooth. Put into a bowl and set aside.

Steps:

You can use 4 small ceramic bowls or one larger ceramic or glass bowl. Cover the bowl(s) with plastic wrap, making sure the plastic wrap is pushed down into the bowl and still hangs over the side. Be generous. Spread 1/3 of the cream cheese into the bowl. Add the pesto filling and spread over the cream cheese. Add another 1/3 of the cream cheese over the pesto filling. Now add the sun-dried tomato mixture on top of the cream cheese. Add the rest of the cream cheese over top of the sun-dried tomato filling. Take the plastic wrap hanging over the bowl and cover the mixture. Put bowl into the fridge for at least one hour. Take out of the fridge, open the plastic wrap, and turn bowl over onto a nice serving platter. Remove the plastic wrap and serve with crackers, pita or cut up baquettes.