In the Kitchen

  • BLT Sandwich Spread
Level of Difficulty
4 cups, serves 8

Spreadable BLT sandwich to serve on toast points, rolls or crackers to safeguard against crushed picnic sandwiches! Ideal on-the-go or at home.


  • 2 teaspoons cloves garlic, peeled
  • 3/4 cup fresh basil leaves
  • 1/8 cup freshly grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 1/8 cup pine nuts
  • 1 1/2 cups softened cream cheese
  • 3/4 cups sun-dried tomatoes, packed in oil, drained
  • 1/4 cup tomato paste
  • 1/2 cup crumbled crispy bacon, plus 2 Tbsp. for garnish
  • black pepper to taste

Tools & Materials


  • Chop the garlic in a food processor. Mix in basil, Parmesan, lemon juice, and pine nuts. Process until well blended. Mix in 1/4 cup cream cheese and blend using pulse setting until smooth. Transfer the mixture to a bowl and set aside.

  • Coarsely chop sun-dried tomatoes in the food processor. Add tomato paste and 1/4 cup cream cheese. Blend until smooth. Transfer the mixture to a bowl and set aside.

  • Place 1 cup cream cheese, bacon and black pepper (to taste) in the food processor. Blend until smooth. Transfer the mixture to a bowl and set aside.

  • Lightly grease an 8” loaf pan (or two mini loaf pans). Line pan with plastic wrap so that the wrap extends over sides of the pan with enough extra to fold back over the top after filling the pan.

  • Evenly spread 1/2 the bacon mixture in the prepared mold. Layer alternately with the sun-dried tomato mixture, the remainder of the bacon mixture and the pesto mixture. Wrap tightly with the excess plastic wrap and chill in the refrigerator 8 hours, or overnight. Unwrap the top of the loaf pan and invert pan onto a platter lined with lettuce leaves, remove plastic wrap and garnish with crumbled bacon. Serve with toast points.

This recipe was featured on the Today Show.  Watch the video here –>




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