Happy Sunday, friends! Hope everyone is enjoying the weekend – ours has been filled with homemade pizza (more on that soon), apple pie (details on that later, too), a Saturday night out with good friends and now we’re getting ready to settle in for an afternoon of football.
This is the perfect appetizer to serve in late-Summer or early-Fall. Take advantage of the tomatoes lingering on your windowsill and make a batch of homemade pesto with basil from your garden. I love this recipe because it’s super-versatile – if you have some caramelized onions or roasted garlic on hand, stir a tablespoon into the cheese mixture. Sun-dried tomatoes, kalamata olives or capers would also be nice here.
Mediterranean Cheese Spread
Adapted from Glory Kitchen
8 oz marscarpone cheese, room temperature
1 1/2 cups fresh mozzarella cheese, shredded with a box grater, room temperature
1/2 cup tomatoes, diced
1/4 cup red onion, diced
1/4 cup basil pesto (homemade or store bought)
2 – 3 tbsp pine nuts, toasted
Generous pinch of dried Italian seasoning blend
Fresh parsley, chopped for garnish (or any herb you have on hand)
Sea salt and fresh cracked pepper
In a bowl, combine the two cheeses with a wooden spoon. Blend until smooth.
Spread the cheese mixture evenly across a small serving plate. Top with a layer of pesto. Next layer the tomato, onion and season with salt and pepper and a generous amount of Italian seasoning.
Top with parsley, pine nuts or any other herb you have on hand. Serve with crackers.