Pesto and Sun-Dried Tomato Gorgonzola Loaf
Recipe type: Appetizer
  • 8 oz. Cream Cheese, softened
  • ¼ lb. Gorgonzola Cheese, crumbled and softened
  • ½ cup Unsalted Butter, softened
  • Sun-dried tomatoes, soaked in water
  • Pesto
  • ⅓ cup Pine Nuts, toasted
  • ¼ cup Parsley, chopped
  • 1 Loaf French Bread
  1. Line a 6½ X 3 inch loaf pan with plastic wrap (draping the excess over the sides)
  2. Combine the cheeses and butter
  3. Spread one third in the bottom of the pan (Tip: To help spread smoothly and more easily, place small spoonfuls about ¼ inch apart all over pan. Then with the back of the spoon, blend the individual spoonfuls together.)
  4. Top with a layer of sun-dried tomatoes that have been soaked in boiling water for two minutes, drained and chopped
  5. Cover with one half of the remaining cheese mixture (see tip above for spreading more easily)
  6. Top with a layer of pesto sauce
  7. Cover with remaining cheese (see tip above for spreading more easily)
  8. Fold ends of plastic wrap and cover completely
  9. Refrigerate until firm
  10. Invert and remove plastic wrap (Optional: If you would like to make loaf into tree shape, cut off corners to create a triangle.)
  11. Garnish top with toasted pine nuts and parsley
  12. Serve at room temperature with diagonally sliced French bread
Recipe by Just Add Confetti at