Monday, February 4, 2013

Rosie Makes A Bleu Cheese Pesto Loaf.

 The Hawthornes had a party last week
for our regular group of renegades.
It was Rosie's birthday.


I started making a list of hors d'oeuvres
and #1 on my list was a Bleu Cheese/Cream Cheese, Pesto,
Sun-dried Tomato, and Roasted Red Pepper Loaf.
It's been a favorite at all my fĂȘtes.

I know.
It looks a mess,
but people got into it before I could take a proper picture.

 Cheese Loaf

2 packages cream cheese (16 ounces), softened
6 ounces bleu cheese, room temp
1 cup pesto
a few tablespoons sun-dried tomatoes
a few tablespoons roasted red peppers

I'm using a 6 x 1 1/2 inch loaf pan
and  a 6-ounce round ramekin.
Line both with plastic wrap with enough overhang to cover.
Layer each with 1/3 of the  bleu and cream cheese mixture.
Spread out evenly.
Layer on 1/3 of the pesto and spread out.
Top the pesto with some of the dried tomatoes.
Add 1/2 the bleu/cream cheese mixture to both containers.
Layer with the rest of the pesto
and top with several roasted red pepper slices.
Finish both with the rest of the bleu/cream cheese.
Cover with plastic wrap overhang.
Refrigerate.

When ready to serve,
pull out with plastic and invert on dish.
Serve with crackers.

I have found that this freezes well.


My pesto is homemade.
Almost every year, in September or October,
I have a Hurricane Harvest of Basil
and make enough pesto to last me through the year.
That link has my pesto recipe.
Cut back accordingly
if you're not harvesting large amounts. 
Before that hurricane barrels through,
I go out to my basil patch and cut EVERYTHING down.
The hurricane will take it out if I don't.

 
 I let my frozen pesto thaw out
and I mixed the bleu and cream cheese together.


 Line the containers in plastic wrap
and spread a layer of the bleu/cream cheese mixture
on the bottom, which will become the top.



 Give it a layer of the pesto.

 Next some sun dried tomatoes.

I happened to have jarred tomatoes in oil.
If you have the real dried tomatoes,
pour boiling water over them first to cover
and let them soak for about 15-20 minutes.
Drain and pat dry before using.

 Spread evenly.

 A middle layer of the bleu/cream cheese mixture.

 Then another layer of pesto and some roasted red peppers.

 A final layer of the bleu/cream cheese.

 
 Pull overhanging plastic to cover.
Refrigerate.

 Back to the ramekin.
 I'm layering away happily on my little ramekin.
First the cheese mixture, then the pesto.

 Now a little sun-dried tomato.

 A middle layer of cheese.


 A layer of pesto.

 A layer of roasted peppers.


 The final plop of remaining cheese mixture.

Smooth it out.

And guess what I forgot to do.
I forgot to put the plastic liner on first.
Crap.

I'm freezing this one,
then I'll put it in a hot water bath
and hope it will invert well.

Otherwise, just dig in folks.
Taste is all there.

I FLOVE sun-dried tomatoes and pesto together.
This is sublime.