Mancuso Brie and Pesto Spread
Source: Barbara Mancuso

I have put this on the menu for my house concerts twice – always to rave reviews and requests for the recipe. It is great for a big party. If any is leftover, I recommend freezing it by _ cupfuls and using it warmed with a dash a milk and tossed with hot egg noodles – a delicious and quick side dish.

1 8oz. Package Cream Cheese
1 4oz. Package Brie Cheese
1 cup FIRMLY packed fresh basil leaves
_ cup FIRMLY packed fresh parsley sprigs
_ cup Parmesan cheese
_ cup pine nuts (walnuts or almonds may be substituted)
2 cloves garlic
_ cup olive oil
_ cup whipping cream

(For those of us who are lactose intolerant – generously treat all dairy items with Lactaid drops during preparation.)

Soften Brie and cream cheeses.

Prepare the pesto in a blender or food processor. Combine basil, parsley, Parmesan cheese, nuts, garlic and 2 tablespoons of the oil. Blend with on off turns until a paste forms. Add remaining oil and blend on low till smooth.

Beat the cream cheese and Brie together until smooth. Beat whipping cream in a separate bowl until soft peaks form. Fold whipping cream into cheese mixture.

Line a 4 cup mold (or bowl) with plastic wrap. Spread _ cheese mixture into mold. Top with 1/3 of the pesto. Repeat layers twice. Top with the last of the cheese mixture. Cover and chill 6 to 24 hours.

To serve, unmold on a plate. Remove the plastic wrap. Garnish with basil, if desired. Serve on crackers or thinly sliced French bread. (about 24 servings)