Italian Appetizers Recipes - Pesto-Hazelnut Cheese Pate

Ingredients

• 8 ounces soft goat cheese (chevre)

• 3-ounce packages cream cheese, softened

• cup fresh basil leaves

• 1/2 cup fresh spinach leaves

• 1/4 cup freshly grated Parmesan cheese

• 2 tablespoons fresh flat-leaf parsley

• 2 tablespoons pine nuts

• 1 clove garlic, quartered

• 3 tablespoons olive oil

• 1/4 cup finely chopped hazelnuts (filberts) or pecans, toasted

• Toasted French bread slices, crackers, and/or sliced pears

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Method:

1. Line two 4 1/2x2 1/2x1 1/2-inch loaf pans with plastic wrap, leaving enough excess plastic wrap to cover finished pate.

2. In a food processor combine goat cheese and cream cheese. Cover and process with several on-off turns until smooth, stopping the machine several times and scraping the side. Remove cheese mixture from food processor; set aside. Wash food processor bowl.

3. For basil-spinach pesto, in the food processor combine basil, spinach, Parmesan cheese, parsley, pine nuts, and garlic. Cover and process with several on-off turns until paste forms, stopping machine several times and scraping the side. With machine running slowly, gradually add olive oil, processing until almost smooth.

4. Spread about 1/3 cup of the goat cheese mixture onto the bottom of one of the prepared pans. Sprinkle with 1 tablespoon of the hazelnuts. Carefully spread half of the basil-spinach pesto (about 1/4 cup) over nuts.

5. Sprinkle basil-spinach pesto with another 1 tablespoon of the hazelnuts. Spread with another 1/3 cup of the cream cheese mixture. Repeat layering remaining ingredients in the second prepared pan. Cover with plastic wrap and chili for 8 to 24 hours.

6. To serve, fold back plastic wrap; invert onto a small serving platter. Remove and discard plastic wrap. Serve pate with bread slices, crackers, and/or pears.