Uptown Fromage

By AzWench

Ingredients

• 16 ounces cream cheese
• 8 ounces goat cheese
• 2 cloves garlic, minced
• 1 1/2 tablespoons fresh oregano, chopped
• 1/4 cup basil pesto
• 1/2 cup oil-pack sun-dried tomatoes, drained and chopped
• 1/4 cup pine nuts
• 2 baguettes, thinly sliced

Preparation

Step 1

Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread one-third of the cheese mixture over the bottom of the prepared loaf pan. Top with the pesto and spread with half the remaining cheese mixture. Sprinkle with the tomatoes and spread with the remaining cheese mixture.

Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate and discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts adhere. Garnish with sprigs of oregano. Serve with the baguette slices. Do not substitute feta cheese for the goat cheese.