I made this spread to have with the bread I made. It was SO GOOD – I highly recommend that you try it. If you want to keep it simpler, just make the goat cheese/cream cheese mixture. It was wonderful even without the pesto and sun-dried tomatoes.
(I was unable to take a picture until the day after I served it, so here it’s a little bit lopsided, but when I served it the loaf came out perfectly from the pan. It looked great in addition to tasting great!)
Goat Cheese Spread
Southern Living, September 2002
2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh, or 1 1/4 teaspoons dried, oregano
1/8 teaspoon freshly ground black pepper
1/4 cup basil pesto
1/2 cup dried tomatoes packed in oil, drained and chopped
Process first 5 ingredients in a food processor until smooth. Spread one-third of the cheese mixture onto the bottom of a plastic wrap-lined 8-x4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours. Invert spread onto a serving plate, discarding plastic wrap.
12 to 16 appetizer servings