Sun-dried Tomato, Kalamata Olive & Pesto Layered Cheese Spread

Sun-dried Tomato, Kalamata Olive & Pesto Layered Cheese Spread

This recipe holds for quite a while, so if you make extra, you can store it in the refrigerator. It's delicious as a spread for sandwiches, too! Make your tapenade, pesto, and cheese spread separately, and then layer them in a small bowl lined with plastic wrap. Refrigerate until ready to serve. Remove it from the refrigerator and bring it to room temp for about 15 minutes before serving. Serve on crackers, baguette slices, or even on top of grilled chicken breast. You can certainly use store-bought pesto, but if you feel inclined to make it, here is our pesto recipe!

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