• 2 Tbs. toasted pine nuts
• Sprig of fresh basil
• 16 oz. mascarpone cheese
• 16 oz. cream cheese
• 1 c. Oasis Basil Pesto Genovese
• 1 c. Bella Cucina Sundried Tomato Pesto
Preparation: With a hand mixer or wooden spoon, blend softened cheeses until smooth. Line a 9″ loaf pan with dampened cheese cloth or cellophane with enough overlap on the outside of the pan. With a moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with Basil Pesto, careful not to blend with cheese. Top 1/3 cheese mixture, then Sundried Tomato Pesto. With remaining 1/3 cheese mixture, spread until evenly covered. Fold cheesecloth or cellophane over top of cheese. Wrap in foil and refrigerate overnight (at least 8 hrs). To serve, carefully remove foil & cheesecloth and gently invert onto a serving platter. Top with pine nuts and fresh basil sprig. Serve at room temperature with crackers.
*An original Carter & Cavero recipe adaptation from Alisa Barry, Buon appetito!