Tomato-Pesto Cheese Mold

1. 1

   For Pesto.

2. 2

   With processor running, drop garlic through feed tube and mince finely.

3. 3

   Add remaining ingredients and process until smooth, about 1 minute.

4. 4

   Transfer to small bowl, cover and refrigerate until ready to use.

5. 5

   For Mold.

6. 6

   Mix cream cheese and butter in processor or large bowl of electric mixer, stopping occasionally to scrape down sides of bowl, until well blended.

7. 7

   Spread 1/3 of cheese mixture in bottom of 7-cup mold that has been sprayed with cooking spray.

8. 8

   Layer tomatoes over cheese.

9. 9

   Cover with 1/3 of cheese mixture, spreading evenly.

10. 10

    Spread with pesto.

11. 11

    Add remaining cheese mixture, spreading evenly.

12. 12

    Refrigerate at least 2 hours or overnight (preferable).

13. 13

    Unmold onto platter and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.