A nice, light spread perfect for holiday entertaining. Serve with crackers.

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Recipe Summary

prep:
20 mins
additional:
6 hrs
total:
6 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.

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  • Beat cream cheese and Brie cheese together in a bowl until nearly smooth.

  • Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.

  • Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

Nutrition Facts

288 calories; protein 10.4g; carbohydrates 1.7g; fat 27.1g; cholesterol 68.2mg; sodium 318.4mg. Full Nutrition
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