A couple of weeks ago we hosted our monthly Couples Euchre Night and I prepared this dish to serve as one of the appetizers. I found this recipe in my Desert Treasures Cookbook from the Junior League of Phoenix. As a former member of the League here in Phoenix so those cookbooks are some of my favorite “go tos”.
This dish was fairly simple to make – there was a lot of it, so I’d recommend either two baguettes sliced or one baguette along with crackers. It is a great make ahead dish so perfect when you are hosting a party.
Goat Cheese Spread with Pesto and Sun Dried Tomatoes
Recipe courtesy of Desert Treasures Cookbook from the Junior League of Phoenix
8 ounces cream cheese, softened
8 ounces Goat cheese, softened
3 sticks butter, softened
1 cup pesto
1 cup sun dried tomatoes, drained and minced
Sliced baguette, crackers – for serving
Beat the cheeses and butter until well blended and fluffy. Fill small springform pan (or any decorative bowl) with 1/3 of the cheese mixture followed by 1/2 of the pesto. Repeat.
Cover with last portion of cheese mixture and spread tomatoes on top.
Refrigerate for at least one hour.
Serve at room temperature with sliced baguette and crackers.