Goat Cheese and Tomato Basil Pesto Cheese Ball
- 16 oz
- goat cheese softened at room temperature
- 1/2 c
- toasted pine nuts
- 1 c
- sun dried tomato pesto
- 1 c
- fresh basil pesto
- olive oil spray
- 3/4 c
- fresh whipping cream
Toast pine nuts in oven at 350 degrees for about 10 minutes.
Line a narrow and deep 3 cup bowl with plastic saran wrap and allow edges of saran wrap to drape out over the sides of the bowel. Use approximately 3-4 long pieces of saran warp make sure they completely line the inside of the bowl. Mist with olive oil spray.
Add 2 tbsp of toasted pine nuts to bottom of bowl. The next step is to layer each of the ingredients into the bowl. Using a spoon, scoop 1/4 cup of goat cheese into bowl use the back of the spoon to spread goat cheese to cover pine nuts, continue to spread goat cheese to edges of bowl making your first layer, then add 1/4 cup sun dried tomato pesto over the goat cheese and spread out evenly to form the next layer. Follow this with 1/4 cup green basil pesto and spread evenly, Continue to layer the goat cheese and pesto ingredients. When done add the remaining toasted pine nuts to the top of the cheese ball. Press the nuts slightly into the layer to stick. Now cover tightly with the plastic wrap. Pat down the plastic wrap so it sticks to the cheese ball. Chill in refrigerator for 3-4 hours. When chilled remove from refrigerator, unfold the plastic wrap from the top of the cheese ball. Select a serving plate and place over the top of the cheese ball, Now quickly invert the bowl so it sits on top of the serving plate, lift the bowl easily up and away from the cheese ball, carefully peel away the plastic wrap. Serve slightly chilled with toasted crostini or your favorite flat bread crackers. Make ahead as this keeps for two days in the refrigerator.