Tomato Pesto Cheese Mold
Elevate your appetizer game with this stunning Tomato Pesto Cheese Mold—a layered masterpiece that combines creamy cheeses, tangy sun-dried tomatoes, and fragrant pesto sauce for an unforgettable flavor experience. Perfectly suited for holiday gatherings or elegant dinner parties, this no-cook recipe is as visually impressive as it is delicious, with vibrant layers revealed upon slicing. Quick to prepare in just 20 minutes and served chilled, it’s an entertainer’s dream, offering both sophistication and simplicity. Finished with fresh basil for a pop of color, this dish pairs beautifully with crackers or sliced baguette, making it a versatile centerpiece for any occasion.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 16 oz cream cheese, softened
- 4 oz goat cheese, softened
- 1 cup sun-dried tomatoes, packed in oil, drained and finely chopped
- 3 tbsp pesto sauce
- 6 leaves fresh basil leaves, for garnish
- 1 sheet parchment paper or plastic wrap
- 1 package crackers or sliced baguette, for serving
Instructions
Line a medium bowl (about 3 cups in capacity) with parchment paper or plastic wrap, leaving enough overhang to cover the top once filled.
In a medium mixing bowl, combine the softened cream cheese and goat cheese. Mix until smooth and well blended using a hand mixer or a spatula.
Divide the cheese mixture evenly into three portions.
Spread one portion of the cheese mixture evenly into the lined bowl to create the first layer.
Spoon the finely chopped sun-dried tomatoes over the cheese layer and spread them evenly using the back of a spoon. Gently press to create a compact layer.
Add the second portion of the cheese mixture over the sun-dried tomato layer and smooth it out evenly.
Spread the pesto sauce over the second cheese layer, ensuring it covers the entire surface evenly.
Top with the final portion of the cheese mixture, spreading evenly to seal in the layers below.
Fold the overhanging parchment paper or plastic wrap over the top of the mold to cover it completely.
Refrigerate the mold for at least 2 hours or until firm.
When ready to serve, unwrap the top of the mold and invert it onto a serving platter. Remove the parchment paper or plastic wrap carefully.
Garnish with fresh basil leaves on top for a burst of color.
Serve with crackers or slices of baguette on the side and enjoy!
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
