Cheese Mold with Pesto

Recipes of Eggs and Cheese

Ingredients for Cheese Mold with Pesto

• 10 ozs. cream cheese, softened
• 7 ozs. butterPesto filling:
• 1 2/3 cups fresh basil leaves
• 1/2 cup Parmesan cheese, grated
• 3 1/2 tablespoons olive oil
• 2 1/2 tablespoons pecans, chopped

Preparation of Cheese Mold with Pesto

1. Prepare the pesto. Put the basil, cheese and olive oil in a food processor and blend well. Transfer to a bowl, add the pecans and season to taste.

2. In a bowl beat the cream cheese and butter to form a paste.

3. Cover a rectangular mold with a film and put 1/6 of the cheese mixture on the bottom; spread with a spatula. Continue with a layer of 1/5 pesto mixture and follow the same procedure ending with a layer of cheese mixture. Cover with a film and press lightly with the hands. Refrigerate for several hours. Unmold, remove the plastic film and serve with toasts.