serves: 4
prep time: 10 minutes
refrigeration time: 2 hours
total time: 2 hours and 10 minutes
Ingredients:
- 4 ounces plain goat cheese, crumbled
- 1 heaping tablespoon store-bought pesto
- 1 heaping tablespoon store-bought pureed sundried tomato spread
Preparation:
Step 1: Line a ramekin with plastic wrap, leaving at least 3-inches of overhang all around.
Step 2: Scoop the pesto into the ramekin and level it. Add a layer of the sundried tomato spread on top of the pesto layer and level it again. Press the goat cheese into the ramekin, packing it firmly so it’s sits on top of the two layers. It is fine if some of the pesto and sundried tomato comes up the sides as it gets pressed together.
Step 3: Cover the bottom of the goat cheese with the plastic wrap and refrigerate for last least 2 hours, or until you are ready to serve.
Step 4: To serve, invert the ramekin onto a plate and remove the plastic wrap. Serve with crackers and melba toasts.
Want more easy appetizer recipes?
