- 10.5 ounces goat cheese (usually 3 packages)
- 8 ounce cream cheese
- 4 cloves Garlic, smushed or pressed (the recipe actually calls for 8 cloves but I had elephant garlic, so I used 4 and it was still overpowering - I'd recommend tasting every clove or two)
- 1/2 cup pesto
- 1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.
Line a small glass bowl (about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with half the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the other half the pesto. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.
To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials. Serve with crackers or french bread slices.