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     title: pesto cheese mold
categories: appetizer
  servings: 16

      1 c  fresh basil leaves
    1/2 c  parmesan cheese
      2 t  garlic
    1/4 c  pine nuts
    1/3 c  olive oil
      8 oz cream cheese
    1/4 lb camembert
    1/2 c  cream

reserve a couple of basil leaves for garnish
combine basil, parmesan, garlic, and pine nuts in a food processor 
pulse to mix well 
with machine running, add olive oil in a thin-steady stream process until
thickened, set aside 
combine cream cheese and camembert or brie in a food processor 
process until well blended thoroughly 
fold in whipped cream 
spread one-fourth of cheese mixture into a plastic wrap-lined gelatin
mold 
top with one-third pesto mixture 
repeat adding cheese then pesto mixtures 
cover and chill for 4-96 hours 
unmold onto a serving platter 
serve slightly chilled or at room temperature, with assorted savory
crackers, breads, and/or toasts to the side

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