Have a “Go To” appetizer recipe that you make all the time because it’s easy, travels well, but most importantly is super tasty? I wanted to share mine because I think it would be perfect for any upcoming Super Bowl, Oscar, or “Winter Blah” Family Game Night Parties.
Goat Cheese and Spinach Pesto Spread
2 cloves garlic
1 1/4 cups fresh basil
1 cup fresh spinach
1/4 cup fresh parsley
3 Tbsp. pine nuts
1/2 cup olive oil
1/2 cup grated parmesan cheese
freshly ground pepper
8 ounces fresh goat cheese, room temperature
1 3-oz. package cream cheese, room temperature
1 jar (7 oz.) sun-dried tomatoes packed in oil, drained, chopped
Crackers or french bread
To make the pesto: Place garlic in food processor fitted with metal blade and process to mince. Add basil, spinach, parsley and pine nuts and puree. Pour oil slowly into processor through feed tube with machine running. Process until combined. Add Parmesan cheese and combine. Add pepper to taste.
Mix goat cheese and cream cheese in bowl of electric mixer or with a hand mixer until smooth. Spread cheese mixture on bottom of 10-inch quiche pan or glass pie pan. Spread pesto on top. Sprinkle with chopped sun-dried tomatoes. Refrigerate, covered for 3 hours or until set. Serve with crackers (I prefer Rosemary crackers) or crostini.
Note: To make this recipe even easier, you can buy store bought pesto. But the flavor of this pesto as well as the deep green color provided by the spinach makes it worth the extra effort.
Prep time: 30 – 40 minutes
Chill time: 3 hours
Yield: 10 appetizer servings