This Goat Cheese Cheese Ball Is Impressive To Serve And Easy To Make - Goat Cheese And Tomato Basil Pesto Cheese Ball
- Goat Cheese And Tomato Basil Pesto Cheese Ball is a visually stunning appetizer made with layers of goat cheese, sun-dried tomato pesto, and basil pesto, topped with toasted pine nuts.
Goat Cheese And Tomato Basil Pesto Cheese Ball
This goat cheese cheese ball is impressive to serve and easy to make. The creamy goat cheese and whipped cream layer blends wonderfully with the layers of sun-dried tomato pesto and basil pesto. Toasted pine nuts add a nice crunch and nutty flavor. Colorful and vibrant, serve with toasted bread or crackers for a simple appetizer.
"A real show stopper of an appetizer. Serve with toasted crostini." - Patty Riley
Ingredients
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16 oz Goat Cheese, Softened At Room Temperature
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1/2 c Pine Nuts
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3/4 c Fresh Whipping Cream
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1 c Sun-dried Tomato Pesto
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1 c Green Basil Pesto
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Olive Oil Spray
How To Make Goat Cheese And Tomato Basil Pesto Cheese Ball
Bring goat cheese to room temperature for easy spreading. In a small mixing bowl, add goat cheese and whipping cream. Beat until well combined.
Toast pine nuts in oven at 350 degrees for about 10 minutes.
Line a narrow and deep 3 cup bowl with plastic Saran Wrap and allow the edges of Saran Wrap to drape out over the sides of the bowl. Use approximately 3-4 long pieces of Saran Wrap make sure they completely line the inside of the bowl. Mist with olive oil spray. Add 2 Tbsp of toasted pine nuts to the bottom of the bowl.
The next step is to layer each of the ingredients into the bowl. Using a spoon, scoop 1/4 cup of goat cheese into the bowl. Use the back of the spoon to spread goat cheese to cover the pine nuts. Continue to spread goat cheese to the edges of the bowl, making your first layer.
Then add 1/4 cup sun-dried tomato pesto over the goat cheese and spread it out evenly to form the next layer.
Follow this with 1/4 cup green basil pesto and spread evenly.
Continue to layer the goat cheese and pesto ingredients.
When done, add the remaining toasted pine nuts to the top of the cheese ball. Press the nuts slightly into the layer to stick.
Now cover tightly with the plastic wrap. Pat down the plastic wrap so it sticks to the cheese ball. Chill in refrigerator for 3-4 hours.
When chilled, remove from the refrigerator, and unfold the plastic wrap from the top of the cheese ball. Select a serving plate and place it over the top of the cheese ball. Now quickly invert the bowl so it sits on top of the serving plate, lift the bowl easily up and away from the cheese ball. Carefully peel away the plastic wrap. Serve slightly chilled with toasted crostini or your favorite flat bread crackers. Make ahead, as this keeps for two days in the refrigerator.
About This Recipe & The Test Kitchen
Goat Cheese And Tomato Basil Pesto Cheese Ball has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks. The best are featured on justapinch.com as Blue Ribbon recipes.
