Day 2 of my 25 posts in December!!!
I am linking up for Share a Spoon and sharing my go to appetizer. It is so festive looking and so yummy!!!
I got the recipe last year from Kraft and made a few little adaptations.
What you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled (I freeze mine for about 5 minutes)
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto (I make my own**)
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
What you do (or what I do):
Using a cheese wire or dental floss cut the cream cheese length wise into three "equal" parts. Place one layer of cheese on a plate and layer with sun dried tomatoes. Place the next layer of cheese on top of sun dried tomatoes and top that with a mix of the pesto and artichoke hearts. Layer with the last slice of cheese and top with the chopped almonds with parsley.
Serve with a yummy/hearty cracker.
**I make m own pesto, I have used Classico Pesto before but, this past summer I started to make my own pesto. There us great organic farm near my home that has fresh basil, making pesto is so easy! Please don't ask me for a recipe because I eye ball making it, a lot of basil (sometimes I even throw in some mint basil), about 1/4-1/2 Parmesan cheese, 1/4 walnuts (I like to use walnuts instead of pine nuts), and then stream in olive oil until it is the consistency I like.