16 Ounc s
8 ounce
2 clove
2 table poons
1 teasp on
5 table poons
1/2 Cup roasted
Line 1 quart bowl or loaf pan with plastic wrap.
Place cream cheese, goat cheese and garlic in food processor, process until
well blended. Add oil and thyme, blend well.
Place one third of cheese mixture in lined bowl. Spread pesto over cheese.
Add half of remaining cheese mixture. Spread with chopped red peppers, and
top with remaining cheese mixture. Cover and refrigerate for several hours
or overnight.
To unmold, place bowl upside down on serving platter. Lift up bowl and
peel off plastic wrap. Serve with crackers or a sliced baguette.
Yields
8 Servings