Followed this recipe exactly and it was outstanding. That being said, I do have a few comments about what I would do differently the next time I make it, and there WILL be a next time. As others stated, this does make a huge amount. I too split it in half so I could take it to two functions. While there is certainly enough of the cheese/butter mixture to do this, I found that I used the entire amount of sundried tomatoes, pine nuts and pesto on one portion. So I doubled the amount of those items to split the recipe in half. Also, if you are thinking it's going to look like the featured photo, it isn't. (It still makes a nice presentation, however.) Firstly, sundried tomatoes are not bright red. Secondly, there is no way I was able to "spread the pesto over the pine nuts without it all getting mixed up. Again, did not affect the taste at all. Feta cheese is salty on it's own, so make sure you do use the unsalted butter. I drained my pesto of some of the oil, and used dried tomatoes (not the ones packed in oil) so that it wasn't so oily per the recommendation of other commenters. I used a 6" round cake pan lined with plastic wrap and it was a great size and came out of the pan beautifully. Let this come to room temp before serving or it will crumble instead of spread. It went over very well at both funtions I took it to, and I came home with empty plates! :)
Was this review helpful?
1 user found this review helpful
Followed this recipe exactly and it was outstanding. That being said, I do have a few...