Layered Sundried Tomato and Artichoke Appetizer

This is now one of my favorite go to appetizers - easy, pretty and yummy! What I really loved about it was that I could chop and prepare most of the ingredients the night before and assemble it a few hours before my party. I also liked the fact that because I was expecting a larger crowd it worked well to make two and place them on a platter together instead of worrying about replenishing it during the party. I served it with a variety of crackers.

• 1 (8 oz.) pkg. cream cheese, well chilled
• 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
• 3 Tbsp. finely chopped and drained canned artichoke hearts
• 2 Tbsp. pesto
• 2 Tbsp. chopped smoked almonds (I used mixed nuts as a substitute)
• 2 tsp. chopped fresh parsley (I forgot to add this)
•assorted crackers

1. Cut cream cheese horizontally into 3 slices using dental floss.

2. Place 1 slice on a large sheet of plastic wrap: top with tomatoes and second slice of cream cheese.

3. Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cream cheese slice.

4. Wrap with plastic wrap and refrigerate for 1 hour.

5. Before serving, top with nuts and parsley. Press lightly into cream cheese to secure. Serve with assorted crackers.


Linking to: Foodie Friday,

Stone Gable