Red and Green

This weekend was all about parties, parties and more parties! From birthdays to the holidays, I was making my rounds.

Sunday concluded with a pre-Hanukkah celebration with my relatives.

As I was brainstorming appetizer ideas to make for the party, I recalled a recipe my friend raved about several years ago. I was searching for a new recipe that is simple and quick; this Sun-dried Tomato and Pesto Cheese Spread fit the bill.

While assembling my tray, it suddenly occurred to me that my Hanukkah appetizer was ironically the perfect Christmas hors d’oeuvre! With vibrant red and green, the spread makes quite the festive presentation.

This appetizer is a no-brainer for December 25th. You and your guests will thank me.

Chocolate and candy covered pretzels that I made for the Hanukkah party

Sun-dried Tomato and Pesto Cheese Spread

What You Need

  • 1 8-ounce block of cold cream cheese
  • 1 small jar of sun-dried tomatoes packed in oil, drained and then chopped
  • Pesto, homemade or store-bought
  • 1 tablespoon of toasted pine nuts
  • Baguette

What To Do

  1. Using a sharp knife, slice the cold block of cream cheese into thirds, the long way, so you have three thin slabs for layering.
  2. Place the bottom layer of cream cheese on the plate you wish to serve on. Spread a generous layer of pesto on the first layer. Top with 1/3 of the chopped sun-dried tomatoes. Place the second layer of cream cheese on top of the sun-dried tomatoes. Repeat with the next two layers.
  3. Once you’ve finished layering the cream cheese, pesto and sun-dried tomatoes, toast the pine nuts in a pan on the stove for 5 minutes or just until they’ve turned color.
  4. Sprinkle the pine nuts on the top layer of sun-dried tomatoes.
  5. Serve at room temperature with toasted baguette.

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