Layered Brie and Pesto

A wonderful collage of flavors, perfect for a party buffet
Yield: 4 cup mold

1 cup firmly packed, chopped fresh basil

3/4 cup grated Parmesan cheese

1/2 cup firmly packed, chopped fresh parley

1/4 cup pine nuts or walnuts

2 cloves garlic, quartered

1/3 cup olive oil

1 (8 ounce) package cream cheese, softened

4 1/2 ounces Brie cheese, rind removed, softened

1/2 cup whipping cream


 
  1. Use a blender or food processor to combine fresh basil, Parmesan cheese, fresh parsley, pine nuts, and garlic.
  2. Cover and process with several on/off turns until a paste forms. Stop the machine several times to scrape down sides. With machine running, slowly add olive oil and process to the consistency of soft butter.
  3. Beat cheeses together in a small bowl until almost smooth.
  4. In another bowl, whip cream until soft peaks form.
  5. Fold whipped cream into cheese mixture.
  6. Line a 4 cup bowl or mold with several layers of plastic wrap. Spread 1/4 of the cheese mixture in the mold. Spread 1/3 of the pesto filling over the cheese mixture. Repeat layers twice. Spread remaining cheese mixture on top. Cover and chill overnight.
  7. Unmold and peel off plastic wrap. Garnish with fresh sprigs of basil and parsley, making a green wreath at the base. Serve with unsalted crackers.