Caxton magazines staff“My food is usually prepared just up to the final stages so that I have time to spend with my family and friends when I entertain,” says Chrislene Retief, owner of the trendy boutique Spaces (spacesr62.co.za)
INGREDIENTS
- 350g full-fat cream cheese
- 175g unsalted butter, melted
- 220g ricotta
- 100g sundried tomatoes, chopped if large
- 70g lightly-toasted pine nuts (or almond slivers)
- 125g basil pesto
- 125g tomato pesto
- fresh bread, to serve
METHOD
1. Blend the cream cheese in a food processor until smooth.
2. Add the melted butter and ricotta and pulse briefly.
3. Line a 1 litre bowl with plastic wrap (or make individual moulds).
4. Place a few sundried tomatoes in a circle in the base of the bowl and sprinkle a third of the pine nuts over the top, pressing them up the sides.
5. Spread one third of the cheese mixture into the bowl, cover with the basil pesto and sprinkle with half the remaining pine nuts.
6. Add half the remaining cheese mixture followed by the tomato pesto and sprinkle with the rest of the nuts. Lastly add the final layer of cheese mixture. You don’t need to add any seasoning because the pestos are savoury enough without it.
7. Chill for at least five hours (preferably overnight). To serve, invert onto a serving platter, remove the plastic wrap and serve with your favourite bread.
This recipe serves 10 – 12.
