Basil Pesto and Cheese Strata

Adapted from a recipe from my friend, Cindy

~from Savoring Time in the Kitchen

Serves 8 as an appetizer

(2) 8 oz pkgs of cream cheese, softened

8 oz goat cheese (I omitted)

2 c basil, loosely packed

1-½ cups arugula

½ cup Italian parsley

2 teaspoons minced garlic

½ cup extra virgin olive oil

½ cup pecans, finely chopped

2 cups Parmigiano-Reggiano cheese, freshly grated

½ cup sun dried tomatoes, packed in oil, or rehydrated

Hearty crackers

Line a 8x4 ½ high glass loaf pan with plastic wrap, allowing overhang at sides.

With paper toweling, pat sun-dried tomatoes dry, then cut in slivers. Mix cream cheese and goat cheese in medium bowl. Reserve. Combine basil, arugula, parsley and garlic in food processor. Add oil in a stream, with machine running, processing until smooth. Pour into large bowl and add pecans and cheese. Mix well. In prepared pan, layer 1/3 of cream cheese mixture, half of arugula mixture, and half of tomatoes. Then layer next 1/3 of cream cheese mixture, rest of arugula mixture, and rest of tomatoes. Finish with remaining 1/3 cream cheese mixture. Cover with overhanging plastic wrap and chill in refrigerator for 12-24 hrs. Let sit at room temp for 20 minutes to soften before serving. Invert onto a platter. Remove plastic wrap and serve with crackers.

My Notes: I didn't use goat cheese because I don't like it. Next time I make this, I'll try using gorgonzola or Boursin cheese in place of the goat cheese. I did not use a loaf pan since I halved the recipe to make for just 4 people, so I used a small bowl.

A Tip: In order to get the plastic wrap to stick to the bottom and corners of the loaf pan or small bowl, moisten the inside of the bowl with a little water first.