| 1 |
Slice top off head of garlic and drizzle with olive oil; sprinkle with salt and pepper. Wrap in foil and roast in a preheated 400-degree oven about 1 hour, until garlic is soft. |
| 2 |
Meanwhile, in bowl of a free-standing mixer fitted with a paddle attachment, cream together cheeses. Divide mixture evenly among 3 small bowls. Add sun-dried tomato pesto to one bowl and mix well. Add basil pesto to second bowl, mixing well. Squeeze roasted garlic cloves into third bowl. Season all 3 mixtures with salt and pepper, to taste. |
| 3 |
Line a 3-cup ramekin with dampened cheesecloth, draping excess over rim. Spoon sun-dried tomato pesto mixture into bottom of mold and smooth with a rubber spatula. Top with roasted garlic mixture, and finish with basil, pesto mixture, spreading evenly. Fold excess cheesecloth over top. Refrigerate at least 1 hour or longer. |
| 4 |
To serve, unfold cheesecloth, invert ramekin onto platter, remove and peel away cheesecloth. Serve with crackers or Melba toast. |
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