Friday, May 21, 2010
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