Layers of goat cheese, sun-dried tomatoes and basil. Oh yeah, there’s nothing wrong with that – especially when you’ve got to feed a lot of people. Or, perhaps distract folks while you head back into the kitchen to work on the rest of the meal.

I embellished this recipe only a tiny bit by adding some red leaf basil along with the fresh oregano.  This went very over well at a company potluck with some folks remaining non-believers that I actually made it.

Oh, I also had to improvise a bit because I didn’t have a 8 x 4-inch loaf pan. Fortunately, I just happened to buy a package of flatbread crackers that came in a little plastic container that was perfect as a mold. You could probably also get a little more “Martha Stewart” on the presentation than I did but you get the idea.

Basil Sun-dried Tomato Goat Cheese Spread
from MyRecipes.com.

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 8 ounces goat cheese
• 2 garlic cloves, minced
• 4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
• 1/8 teaspoon freshly ground pepper
• 1/4 cup basil pesto
• 1/2 cup dried tomatoes in oil, drained and chopped
• Garnishes: dried tomato slivers, fresh oregano sprigs
• French bread slices or crackers

Process first 5 ingredients in a food processor until smooth.

Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto.

Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.

Invert spread onto a serving plate, discarding plastic wrap.

Garnish, if desired. Serve with French bread slices or crackers.