From Heart & Soul:  Stirring Recipes From Memphis

….submitted by Julie.

• 16 oz. softened cream cheese
• 7-8 oz. mild goat cheese
• 2 cloves garlic, minced
• 4 t. snipped fresh oregano OR 1 ¼ t. dried crushed oregano
• 1/8 t. fresh ground pepper
• ¼ cup prepared pesto
• ½ cup sun dried tomatoes packed in oil
• 1-2 T slivered almonds, toasted
• Fresh oregano or parsley sprig

wheat crackers or thinly sliced baguette

1. Line 1 qt. loaf or soufflé pan w/clear plastic wrap.
2. In a food processor or large mixing bowl combine cream cheese, goat cheese, garlic, oregano & pepper.
3. Process or beat w/ electric mixer until smooth.
4. Spread 1/3 of cheese mixture in bottom of pan.
5. Top w/pesto, spread evenly.  Layer w/another 1/3 of cheese mixture.
6. Drain sun dried tomatoes, saving 1 for garnish.
7. Chop remaining tomatoes & spread evenly over cheese mixture in pan.  Top with remaining cheese mixture.
8. Cover w/plastic wrap & press gently to pack the cheese.
9. Chill for several hours.

Uncover cheese & invert onto serving plate.

Cut sun dried tomato into thin slices, garnish with tomato & toasted almonds, and fresh oregano or parley sprig.

Serve w/crackers or baguette.

Serves 12-16.

Filed under: Appetizers, Entertaining, From Our Kitchen to Yours!