Serves 6-8
Ingredients
Pesto Cream Cheese Dip:
½ jar Goldcrest Basil Pesto
½ Goldcrest Sundried Tomato Pesto
½ cup cream cheese
Goldcrest Honey
Goldcrest Tomato Chilli Garlic Pesto
1 wedge Brie
2 packs Olives
Lemon zest ( 1 lemon)
100g Biltong
100g Roasted salted mixed Nuts
75g Salami
Goldcrest Honey
Goldcrest Tomato Chilli Garlic Pesto
1 wedge Brie
Selection of Veggies – we used Tenderstem broccoli, radish, carrots and spring onions
Selection of Crackers
Fresh fruit like strawberries, figs, cherries
Method
To make the dip
- Strain the pestos to drain off the excess oil.
- Remove the cream cheese from its container and clean it so you can use it to mould your dip.
- Place the cream cheese in a bowl and whip to soften.
- Place a layer of Goldcrest Basil Pesto into the tub, then top it with ½ the softened cream cheese and finally top with Goldcrest Sundried Tomato Pesto.
- Place the dip in the fridge until you’re ready to unmould and serve
- Place the olives into a bowl and drizzle with olive oil and sprinkle with lemon zest
- Make up your board by arranging your ingredients onto a wooden board.
- Drizzle the brie with Goldcrest Honey
- Place the opened jar of Goldcrest Tomato Chilli Garlic Pesto onto the platter with a spoon.