This is one of those recipes that you'll get requests for; it has a beautiful presentation, and the flavors are fabulous! Making it a day ahead allows it to firm up and eliminates last-minute prep on day you plan to serve it. Add it to a cheese board and it will be the star! This is fabulous served with a glass of your favorite wine or sparkling cider.
11 ounce log of fresh goat cheese
6 ounces cream cheese
1/2 cup heavy cream
Kosher salt and freshly-ground back pepper
1/3 cup sun-dried tomato pesto (purchased)
1/3 cup Basil Pesto (may use store-bought in a pinch)
1/3 cup pine nuts, toasted
Extra-virgin olive oil for drizzling
Line the inside of a 4-cup sharply sloping bowl (5-inchesor so across the top) with plastic wrap with about 3 inches of overhang; use two pieces to assure the bowl is completely covered and try to smooth the wrap as much a possible.
In a bowl combine the goat cheese, cream cheese, and heavy cream either by hand,orwith a hand or stand mixer. Mix until well-combined and smooth. Season with the salt and pepper to taste.
Place slightly less than 1/3 of the cheese mixture in the prepared bowl and pack it into an even layer. Smooth the sun-dried tomato pesto over the top of the cheese. Drop half of the remaining cheese mixture over the top of the sun-dried tomato basil; pack and smooth it evenly. Carefully smooth the basil pesto over the cheese mixture. Press the remaining cheese over the pesto and press down. Cover the top of the cheese with the overhanging plastic wrap and press down lightly and seal well.
Refrigerate for at least one hour, and may be assembled a day in advance.
When ready to serve, peel back the plastic wrap and invert onto a platter or cheese board. Lift off the bowl and gently peel away the plastic wrap. Using an off-set spatula, smooth a bit as needed. Sprinkle the pine nuts over the top and drizzle with just a bit of olive oil. Surround with cracker or crostini and serve.