Preparation:
reserve a couple of basil leaves for garnish combine basil, parmesan, garlic, and pine nuts in a food processor pulse to mix well with machine running, add olive oil in a thin-steady stream process until thickened, set aside combine cream cheese and camembert or brie in a food processor process until well blended thoroughly fold in whipped cream spread one-fourth of cheese mixture into a plastic wrap-lined gelatin mold top with one-third pesto mixture repeat adding cheese then pesto mixtures cover and chill for 4-96 hours unmold onto a serving platter serve slightly chilled or at room temperature, with assorted savory crackers, breads, and/or toasts to the side |
