About this recipe:A super-delicious recipe to use as an appetiser. Garlic cream cheese is layered with sun-dried tomatoes, pesto and mozzarella cheese. It's pretty and darn tasty. Serve with crackers, crostini or crusty bread.
85g sun-dried tomatoes
450g cream cheese, softened
1 clove garlic, finely chopped
10 slices mozzarella cheese
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Method Prep:20min › Extra time:3hr chilling › Ready in:3hr20min
Bring a small saucepan of water to the boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop.
In a medium bowl, mix cream cheese and garlic.
Line a medium bowl or loaf tin with a large piece of dampened cheese cloth. Layer with 1/3 of the mozzarella cheese. Spread with 1/2 the pesto.
Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 mozzarella, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes. Top with remaining mozzarella.
Pull cheese cloth around the layered mixture and gently press into a bowl to mould and remove excess oil. Chill in the refrigerator 3 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve.