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1
Equipment needed: loaf pan (5 3/4 X 3 1/2 X 2 1/4), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve.
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2
Place pesto in a small sieve set over a bowl.
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3
Let sit for about 30 minutes to drain away excess oil.
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4
Meanwhile drain oil from tomatoes.
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5
Pat tomatoes dry with a paper towel to remove excess oil.
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6
Place tomatoes in small food processor or blender and chop very finely.
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7
Wash processor or blender.
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8
Place olives and garlic in small food processor or blender and process until very finely chopped.
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9
Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth.
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10
Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
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11
Use two layers of plastic wrap if necessary.
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12
Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
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13
Top with the drained pesto and spread evenly being careful not to mix with the cheese below.
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14
Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
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15
Top with the chopped sun dried tomatoes, spreading evenly.
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16
Top with another 1/4 of the cheese mixture.
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17
Top that with the chopped olive mixture.
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18
Top that with the remaining cheese mixture and smooth it out.
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19
Cover the mixture with the overhanging plastic wrap.
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20
Refrigerate for at least 4 and up to 24 hours.
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21
When ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
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22
Remove plastic wrap.
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23
Let sit at room temperature for 15 to 20 minutes.
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24
Serve with various crackers.
