Pesto, Sun-dried Tomato, and Cream Cheese Spread is an easy make-ahead appetizer. Serve it for a family get-together, happy hour, or elegant dinner party. It is a hit every time!
Few appetizers are as tasty and impressive as Pesto, Sun-dried Tomato, and Cream Cheese Spread. I have been making it for years, and it is the most requested appetizer for family gatherings and dinner parties.
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What is a pesto, sun-dried tomato, and cream cheese spread?
It is a quick prep layered spread made with 5 simple ingredients.
Combine the cream cheese and goat cheese. Then, layer the cheese mixture with pesto, finely chopped walnuts, and a few sun-dried tomatoes. Repeat the layers one more time and finish with the cream cheese mixture. This combination of flavors is fantastic!
Chill the spread; overnight is best but in a pinch, chill it for a few hours.
Serve this delicious appetizer with fresh or toasted French bread slices, crackers, veggies, or all.
Make this spread the next time you need an easy and tasty appetizer. Your guests will be impressed, and they will love it!
Ingredients
- Cream cheese- To reduce the amount of fat in the appetizer, I usually use ⅓ less fat cream cheese. However, any cream cheese works well. Please ensure the cream cheese is at room temperature to blend effortlessly with the goat cheese.
- Goat cheese or chèvre is a cheese made from goat's milk. It is soft and adds a delicious tangy flavor to the spread. Goat cheese comes in various flavors; however, this recipe uses plain goat cheese, as pictured above. Be sure the goat cheese is at room temperature to blend effortlessly with the cream cheese.
- Pesto-Purchase your favorite pesto. If there is too much oil in it, drain the excess oil. My favorite brands are Costco Kirkland Signature Basil Pesto and Barilla Pesto.
- Sun-dried tomatoes-Purchase sliced sun-drained tomatoes packed in oil. They add another layer of flavor to the spread.
- Walnuts- They add a bit of crunch and flavor to the appetizer—substitute pecans or almonds for the walnuts.
How to make the pesto layered spread
You can make this appetizer in under 15 minutes. How great is that! Everyone loves easy and fast appetizers!
mixture in pan
- Line the pan or bowl with plastic wrap.
- Combine cream cheese and goat cheese.
- Drop spoonfuls of cream cheese mixture in the loaf pan.
- Smooth the cream cheese mixture with the back of a small spoon.
cream cheese mixture
tomatoes on nuts
- Spread pesto over the cream cheese mixture.
- Sprinkle nuts on the pesto.
- Distribute sun-dried tomatoes on nuts.
- Repeat layers, cream cheese mixture, pesto, nuts, sun-dried tomatoes, and end with a cream cheese layer.
- Fold plastic wrap over the spread and refrigerate overnight.
Unfold the plastic wrap and invert the spread on a serving plate.
Be sure to garnish the spread. I like to decorate it with a fanned grape tomato and fresh basil leaves. Other options include sprinkling the layered spread with thin strips of freshly cut basil leaves or, in a pinch use dried basil. You could also sprinkle sliced sun-dried tomatoes and dried basil on top.
Serve with fresh or toasted French bread slices, crackers, or fresh vegetables; carrot sticks, baby carrots, cucumber slices, or halved mini peppers.
Enjoy this delicious make-ahead appetizer!
Don't Miss These Tips
- Drain the pesto to prevent the oil from "bleeding" onto the sides of the spread.
- Drain sun-dried tomatoes. To absorb excess oil, pat dry with a paper towel. This will prevent the oil from leaking out onto the sides of the spread.
- Use a small metal spoon dipped in water to spread the cream cheese.
Storage
Store the spread in the refrigerator for up to three days. I would not recommend freezing the spread.
Let the layered spread stand at room temperature before serving.
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
How to make a pesto, sundried tomato, and cream cheese spread appetizer
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 20 1x
Description
Pesto, Sun-dried Tomato, and Cream Cheese Spread is an easy make-ahead appetizer. It is a hit every time!
Ingredients
- 8-ounces ⅓ reduced-fat cream cheese
- 4 ounces goat cheese
- ½ cup pesto
- ¼ cup finely ground walnuts
- ¼ cup thinly sliced, well-drained sun-dried tomatoes packed in oil
Instructions
- Line a 2 cup mini-loaf pan, bowl, or ramekin with plastic wrap. Leave a 3-4" overhang.
- Combine cream cheese and goat cheese in a food processor or mixer until well blended and smooth.
- Drop ⅓ of the cream cheese mixture on the bottom of the plastic-lined container and spread with the back of a small metal spoon that has been dipped in water.
- Spread half of the pesto over the cream cheese mixture.
- Sprinkle ½ of the walnuts on the pesto.
- Arrange ½ of the tomatoes over the walnuts.
- Drop ½ of the remaining cream cheese mixture on tomatoes and spread to cover them completely.
- Repeat layering with remaining pesto, walnuts, sun-dried tomatoes, and cream cheese mixture.
- Fold the plastic overhang over the spread.
- Refrigerate overnight.
- To serve: Unfold the plastic wrap and invert the spread onto a serving plate. Remove the container and plastic wrap.
- Allow the spread to stand at room temperature for 30 minutes before serving.
- Serve with toasted or plain French bread slices, crackers, carrots, cucumber slices, or mini bell pepper halves.
Notes
- Drain the pesto to prevent the oil from "bleeding" onto the sides of the spread.
- Drain and, using a paper towel, pat the sun-dried tomatoes to absorb excess oil. Blotting the oil will prevent it from leaking out onto the sides of the spread.
- Use a small metal spoon dipped in water to spread the cream cheese.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 73
- Sugar: 0.9 g
- Sodium: 134.2 mg
- Fat: 6.3 g
- Carbohydrates: 1.9 g
- Protein: 2.5 g
- Cholesterol: 8.7 mg
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