Pesto Cheese Mold

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title: pesto cheese mold
categories: appetizer
servings: 16

1 c fresh basil leaves
1/2 c parmesan cheese
2 t garlic
1/4 c pine nuts
1/3 c olive oil
8 oz cream cheese
1/4 lb camembert
1/2 c cream

reserve a couple of basil leaves for garnish
combine basil, parmesan, garlic, and pine nuts in a food processor
pulse to mix well
with machine running, add olive oil in a thin-steady stream process until
thickened, set aside
combine cream cheese and camembert or brie in a food processor
process until well blended thoroughly
fold in whipped cream
spread one-fourth of cheese mixture into a plastic wrap-lined gelatin
mold
top with one-third pesto mixture
repeat adding cheese then pesto mixtures
cover and chill for 4-96 hours
unmold onto a serving platter
serve slightly chilled or at room temperature, with assorted savory
crackers, breads, and/or toasts to the side

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