Mix the pesto sauce and parmesan cheese together. Thoroughly blend the remaining ingredients together. This can be done by hand or on low speed in a mixer.
Line a mold with plastic wrap. The mold could be any shape,eg. round or heart. You could even use several small molds rather than one large one.
Place 1/2 of the cheese mixture in the mold. Top with the pesto sauce. Finish with the remaining cheese mixture. Cover with plastic wrap and refrigerate overnight.
Unmold on an attractive plate to serve.
Roasted Garlic Olive Oil, Balsamic Vinegar and Fresh Herbs
Pour equal parts of Kitchen Connaisseur Roasted Garlic Olive Oil and Balsamic Vinegar onto an attractive plate. Garnish with fresh herbs and crumbled gorgonzola and/or parmesan cheese.
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