BLT Layered Spread

Ingredients:

• 4 cloves garlic, peeled
• 1 ½ cups fresh basil leaves
• 1 teaspoon fresh lemon juice
• ¼ cup pine nuts
• 2 tablespoons extra virgin olive oil
• 2 2/3 cups softened cream cheese
• ¼ cup freshly grated Parmesan cheese
• 1 1/3 cups sun-dried tomatoes, drained
• 1/3 cup tomato paste
• ¾ cups crumbled crispy bacon
• salt and pepper to taste

Layer 1: Place 2 cups cream cheese and bacon in the food processor, using blend until smooth, season with pepper.

Layer 2: Chop the garlic in a food processor.  Mix in basil, lemon juice, pine nuts, and olive oil.  Process until well blended.  Mix in 1/3 cup cream cheese and blend using pulse setting until almost smooth.  Transfer the mixture to a medium bowl.

Layer 3: Coarsely chop sun-dried tomatoes in the food processor.  Mix in tomato paste and 1/3 cup cream cheese.  Blend until smooth.

Method:

1. Lightly grease a mini loaf pan.  Line pan with plastic wrap so that the wrap extends over sides of the pan.
2. Evenly spread ¼ cup cream bacon mixture in the prepared dish.  Layer alternatively with ½ the sun-dried tomato mixture, ¼ cup bacon mixture and ½ the pesto mixture.  Repeat layering.
3. Cover and chill in the refrigerator 8 hours or overnight.  To serve, carefully invert pan onto a platter and remove plastic.

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