1. Beat cream cheese and butter at medium speed with an electric mixer until fluffy. Add Parmesan cheese and pesto; beat until mixture is smooth. Set aside. 2. Cut 5 slices of the cheese in half diagonally; cut remaining 4 slices in half crosswise. 3. Mix dried tomatoes and spaghetti sauce together and set aside. 4. Line a 3 cup bowl or mold with plastic wrap, allowing edges to hang over side 6 to 7 inches. 5. Arrange cheese triangles in a pinwheel shape, slightly overlapping edges to line bowl. 6. Spread half of cream cheese mixture over cheese in bowl; top with half of spaghetti sauce. Arrange 4 cheese rectangles over tomato mixture. 7. Repeat layers with remaining cream cheese mixture, spaghetti sauce and cheese rectangles. 8. Fold plastic wrap over top, sealing securely. Place a small cast iron skillet or other heavy object on top to compact the layers (I use canned goods). Refrigerate at least 8 hours or up to 3 days. 9. Invert onto a serving platter; peel off plastic wrap. Garnish, if desired. Serve with crackers -- yummy. ---------------------------------------------------------------------------
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