I made this delectable cheesy goat and Stracchino spread (young creamy cheese you can substitute with cream cheese) as one of the appetizers for my son’s wedding. We served it on Sliced Crostini
You can make this as a layered dip and serve toasted bread or crackers on the side.
Ingredients
- 1 cup unsalted butter
- 3/4 pound Goat cheese, crumbled
- 8 ounces Stracchino cheese or Cream Cheese
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons dry vermouth or vodka
- Ground white pepper, to taste
- 1/2 cup pine nuts, toasted
- 1 cup chopped sun-dried tomatoes
- 3/4 cup pesto sauce (*recipe separate)
Directions
1. In a food processor, combine the butter, goat cheese, stracchino cheese, garlic, shallot, vermouth (or Vodka), and white pepper. Process until smooth.
2. Spread on Crostini and layer with pesto, sun-dried tomatoes, and pine nuts.
3. Serve on a silver platter
Alternative Layered Dip
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, and cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
* Pesto Recipe
- 2 cups packed fresh basil leaves.
- 2 cloves garlic.
- 1/4 cup pine nuts.
- 2/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste.
- 1/2 cup freshly grated Pecorino Toscano cheese.
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until smooth. Mixed in grated cheese. Salt and Pepper to taste.
(This can be frozen without the cheese. Place in a zip lock freezer bag. Can be frozen for 3 months. Thaw and stir in cheese.)