Goat Cheese Spread

I made this spread to have with the bread I made. It was SO GOOD - I highly recommend that you try it. If you want to keep it simpler, just make the goat cheese/cream cheese mixture. It was wonderful even without the pesto and sun-dried tomatoes.

(I was unable to take a picture until the day after I served it, so here it's a little bit lopsided, but when I served it the loaf came out perfectly from the pan. It looked great in addition to tasting great!)

Goat Cheese Spread

Southern Living, September 2002

2 (8-ounce) packages cream cheese, softened

8 ounces goat cheese

2 garlic cloves, minced

4 teaspoons chopped fresh, or 1 1/4 teaspoons dried, oregano

1/8 teaspoon freshly ground black pepper

1/4 cup basil pesto
1/2 cup dried tomatoes packed in oil, drained and chopped

Process first 5 ingredients in a food processor until smooth. Spread one-third of the cheese mixture onto the bottom of a plastic wrap-lined 8-x4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours. Invert spread onto a serving plate, discarding plastic wrap.

12 to 16 appetizer servings