Goat Cheese Spread with Pesto and Sun Dried Tomatoes

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
Serves 12-16
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.

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