goat cheese and tomato basil pesto cheese ball

How To Make goat cheese and tomato basil pesto cheese ball

• Step 1
  Bring goat cheese to room temperature for easy spreading. In a small mixing bowl, add goat cheese and whipping cream. Beat until well combined.
• Step 2
  Toast pine nuts in oven at 350 degrees for about 10 minutes.
• Step 3
  Line a narrow and deep 3 cup bowl with plastic Saran Wrap and allow the edges of Saran Wrap to drape out over the sides of the bowl. Use approximately 3-4 long pieces of Saran Wrap make sure they completely line the inside of the bowl. Mist with olive oil spray. Add 2 Tbsp of toasted pine nuts to the bottom of the bowl.
• Step 4
  The next step is to layer each of the ingredients into the bowl. Using a spoon, scoop 1/4 cup of goat cheese into the bowl. Use the back of the spoon to spread goat cheese to cover the pine nuts. Continue to spread goat cheese to the edges of the bowl, making your first layer.
• Step 5
  Then add 1/4 cup sun-dried tomato pesto over the goat cheese and spread it out evenly to form the next layer.
• Step 6
  Follow this with 1/4 cup green basil pesto and spread evenly.
• Step 7
  Continue to layer the goat cheese and pesto ingredients.
• Step 8
  When done, add the remaining toasted pine nuts to the top of the cheese ball. Press the nuts slightly into the layer to stick.
• Step 9
  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.
• Step 10
  When chilled, remove from the refrigerator, and unfold the plastic wrap from the top of the cheese ball. Select a serving plate and place it 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.
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