Servings:
12 servings
Ingredients
- 2 cup cheese crackers
- 2 cup melted butter
- 12 ounce goat cheese
- 8 ounce cream cheese
- 3 ounce eggs
- 1/3 cup sun dried tomato pesto
Preparation
Baking Directions:
Preheat oven to 325 degrees.
Mix butter with crackers and press into bottom of 8” or 9” spring form pan.
Pulse cheeses and eggs in food processor until smooth.
Pour half cheese mixture onto crackers.
Drop spoonfuls of pesto onto this layer.
Spread lightly with the back of a spoon.
Pour in remaining cheese mixture and spread evenly over pesto layer.
Place pan on a baking sheet.
Bake for 45 minutes.
Cool to room temperature and then refrigerate.
Before serving, remove from refrigerator for 30 minutes to an hour.
Serving Directions:
Serve atop field green with balsamic vinaigrette for a first course or with crackers for an appetizer.
