Leslie Silver from rural Vermont sent us this recipe. She makes it every year for a holiday party and she always gets rave reviews and requests for the recipe.
We asked Leslie to tell us a little about herself:
“I live in beautiful rural VT, where I grow much of the food for my family. (I am married with two mostly grown children, one working and one in college.) I also wildcraft and grow herbs for medicine and food. I teach yoga and healthy living through herbs. I also have run the VT Fermentation Festival for four years.
I do not make my goat cheese yet. I’m hoping to someday from a friends goats.; I have dabbled in cheese making and I am always wanting to do more.”
Goat Cheese Spread
Layer pesto, sun-dried tomato, and a mixture of goat cheese and cream cheese for an impressive appetizer with Mediterranean flavors. Serve with crackers.
2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
YIELD: Makes 12 to 16 appetizer servings