Goat Cheese Pesto Sun-Dried Tomato Spread (Make Ahead) - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese (softened, light cream cheese works just fine)
8 ounces goat cheese
1 garlic clove, minced
1 1/4 teaspoons dried oregano or 4 teaspoons fresh oregano
1/8 teaspoon black pepper
1/4 cup basil pesto
1/2 cup sun-dried tomato packed in oil, drained and chopped
1 tablespoon sun-dried tomato packed in oil (cut into slivers for garnish) (optional)
5 -8 leaves fresh basil (for garnish, optional, optional) (optional) or 2 -3 oregano sprigs (for garnish) (optional)
2 loaves French bread, sliced thin (or crackers)

Preparation

Line an 8 x 4 loaf pan with plastic wrap.
Process the first five ingredients in a food processor until smooth.
Spread one-third of the cheese mixture in the lined pan.
Top with the pesto.
Spread one-third of the cheese mixture over pesto.
Spread the chopped, drained sun dried tomatoes next.
Top with the remaining cheese mixture.
Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
Serve with french bread slices (or crackers).