THE BRICK

THE BRICK image

Yield 1 brick

Number Of Ingredients 15

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4 cloves of garlic
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2+ blocks of cream cheese
2/3 cup feta cheese
Dash of vermouth
1/4 cup freshly grated parmesan cheese
1 1/3 cup drained oil-packed sun dried tomatoes
1/3 cup tomato paste
Nonstick veggie oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted or crackers

Steps:

1) finely chop garlic in food processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup parmesan cheese. Using on/off turns, process until well blended. Transfer pesto to medium bowl. 2) coarsely chop tomatoes in food processor. Add tomato pas ate and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. 3) using electric mixer, beat remaining cream cheese, butter, vermouth, and feta in a large bowl until fluffy. Season with salt and pepper. 4) spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides, spread 3/4 cup white mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup white mixture, then half the pesto. Repeat layering with 1/2 cup white mixture, remaining tomato mixture, 1/2 cup white mixture, and remaining pesto. Top with remaining white mixture. Cover and chill overnight (can be made three days ahead. Keep refrigerated). 5) invert brick onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette or crackers.