Recipe - Pine Mountain Cheese Loaf

8 ounce Cream cheese or Yogurt
Cheese; softened
1 cup Unsalted butter; softened
1 One fourth cup Lightly packed finely
chopped fresh basil
2 (up to)
3 Cloves garlic; chopped
One half cup Freshly grated imported
Parmesan cheese
3 tablespoon Olive oil
Salt
Freshly ground black pepper
1 French baguette; thinly
cut or sliced up
Garnish: Sprigs of basil

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 25 Jul 1996 00:00:08 EDT
Beat the cream cheese and the butter until smooth. Set aside. Make the
pesto by blending the basil leaves, garlic, Parmesan, and olive oil to a
paste in a food processor or blender. Season to taste with salt and pepper.
Moisten two 12inch squares of cheesecloth (if you can't find cheesecloth
you can use Handi Wipes) with water and wring dry. Lay the squares out
flat, one on top of the other, and use them to smoothly line a 2 1/2cup
plain mold or plastic container with straight sides. Spread 1/6 of the
cheese mixture in the prepared mold. Cover with 1/5 of the pesto filling,
extending it evenly to the sides. Repeat layering until the mold is filled,
finishing with the cheese mixture. Fold the end of the cloth over the top
of the cheesepesto loaf and press down lightly to compact it. Chill the
loaf until it is firm, 1 to 1 One half hours. Invert it onto a serving dish and
gently pull off the cloth. If the loaf is allowed to stand any longer, the
cloth will dry out and will cause the green of the filling to bleed into
the cheese. May be made up to 5 days ahead if you unmold it, cover with
plastic wrap, and keep refrigerated. Garnish with additional sprigs of
basil. Serve on French baguette slices. The loaf freezes well wrapped in
plastic wrap.

Recipe is from _Nathalie Dupree Cooks for Family and Friends_.

EATL Digest 24 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.