Ingredients
Pesto Layer:
1/2 cup fresh basil
2 tbsp Parmesan Cheese
1 tbsp toasted pine nuts
1 clove garlic minced
1/4 tsp kosher salt
1 tbsp olive oil
3 tbsp cream cheese
Tomato Layer:
1/3 cup sundried tomatoes (packed in oil), drained
2 tbsp tomato paste
1 clove garlic, minced
1/2 tbsp minced parsley
1 tbsp Parmesan Cheese
Preparation
In a food processor, combine basil, parmeanm pine nuts, garlic and salt. Process until finely chopped. With motor running drizzle oil. Add cream cheese and pulse.
Boursin Layer: 1 package (5.2 ounce) Boursin cheese, brought to room temperature 1/4 cup heavy cream
Mix together until smooth. Squeeze sundried tomatoes to remove excees oil, place in food processor and pulse until finely chopped. Add tomato paste, garlic, parsley and cheese, puree to a smooth paste.
