Preparation:
Beat cream cheese and butter with a mixer until creamy. Add Parmesan and pesto (the commercial kind works fine) and beat until smooth. Set aside. Line a 3-cup bowl with plastic wrap, allowing edges to hang over 6-7". Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping, to line bowl. Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
Cut two slices Muenster in half crosswise. Arrange over tomato sauce. Repeat with remaining cream cheese mixture, tomato sauce and last two slices of Muenster. Fold plastic wrap over the top, sealing securely and place a heavy object on top to weight and compact layers. Chill at least 8 hours or up to 3 days. Invert on serving dish and peel off plastic wrap. Garnish with parsley or fresh basil sprigs. Serve with crackers or baguette slices.
To make basil-tomato sauce: Drain tomatoes and reserve 1/4 cup juice. Chop tomatoes and set aside. Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender. Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil.
Bring to a boil. Reduce heat and cook, stirring often, 3-5 minutes or until thick. Remove from heat. Remove and discard bay leaves and stir in sun-dried tomatoes (use a 7-oz jar, drained, to make the right amount). Cover and chill at least 2 hours before proceeding with the recipe. |
