Sun-Dried Tomato Pate - cooking recipe

Ingredients

1/2 lb. cold sweet butter, cut up
12 oz. Feta cheese, cut up
8 oz. cream cheese, cut up
2 cloves garlic, minced
1 shallot, chopped
2 to 4 Tbsp. dry vermouth
2 drops Tabasco
1/2 c. pine nuts, toasted
1 c. minced sun-dried tomatoes
1 c. pesto

Preparation

Combine first 7 ingredients in food processor or blender.
Oil a 4 to 5-cup straight sided dish and line with plastic wrap. Layer pine nuts, tomatoes, pesto and cheese mixture.
Repeat. Fold plastic wrap over top to cover.
Press gently to form.
Chill 1 hour.
Unmold, turn upside-down on plate with nuts on top. Serve with crackers.
Prepare up to 5 days ahead or freeze for 3 months.