Edible Goat Cheese, Sundried Tomato and Pesto Holiday Tree Appetizer

“The Holiday TREE”

This has been a particular favorite of many friends at the Eggnog Party I’ve hosted every holiday season over the years.

This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree. My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.

• Pesto, sun-dried tomato, goat cheese TREE
• Cheesecloth
• 4 pkgs. cream cheese-softened
• 8 oz. Goat cheese-softened
• 15 Thin slices Provolone
• 1 1/4 cups prepared pesto
• 1 cup chopped drained sun-dried tomatoes packed in oil
• 1/2 cup Pine nuts, toasted

Wet a single layer of cheesecloth & squeeze dry. Line pan with cheesecloth, allowing cloth to extend over sides. Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.) Layer in prepared pan as follows:
• 2 cups cream cheese mix
• 5 slices provolone
• 3/4 cup pesto
• 5 slices provolone
• 1 cup cream cheese mix
• chopped sun-dried tomatoes
• Pine Nuts
• 5 slices provolone
• 3/4 cup (remaining) pesto
• 2 cups (remaining) cream cheese mix

Fold hanging cheesecloth over top. Refrigerate several hours or overnight.

Unwrap top of mold. Un-mold appetizer into serving platter, remove cheesecloth.

Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.

Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins. in a hot 400° oven until browned and toasted crisp)

You can almost make a meal out of this tasty appetizer!