Pesto Bread Wreath with Warm Sun-dried Tomato Goat Cheese Spread

pesto bread wreath and baked sun-dried tomato goat cheese

Pesto Bread Wreath with Warm Sun-dried Tomato Goat Cheese Spread

Sip + Sanity | Linda Feller

This is an easy, holiday appetizer with irresistible Italian flavors packed into buttery crescent roll dough.

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Appetizer

Italian

servings

192 kcal

Ingredients

Goat Cheese Spread

4 ounce goat cheese log, room temperature
4 ounce cream cheese, room temperature
1 tablespoon sun-dried tomato oil, from jar of sun-dried tomatoes
pinch kosher salt + fresh cracked black pepper
¼ cup sun-dried tomatoes, packed in oil, drained + chopped
2 tablespoon toasted pine nuts, to garnish

Bread Wreath

2 8-oz tubes crescent roll dough
½ cup prepared basil pesto
6 leaves fresh basil, to garnish
6 cherry tomatoes, or grape tomatoes, to garnish

Instructions

Preheat the oven to 375°F.
Add softened goat and cream cheeses to a mixing bowl along with 1 tbsp of sun-dried tomato oil, a pinch of kosher salt + fresh cracked pepper. Combine with a wooden spoon or electric hand-held mixer. Fold in the chopped sun-dried tomatoes. Transfer to an oven safe ramekin.
Unroll each tube of crescent roll dough onto a lightly floured surface. Gently pinch the perforated seams together. Spread 1/4 cup of prepared basil pesto over each leaving about 1/2" along the edges. Roll the dough back up and pinch the seam to seal.
Place a roll seam side down and cut it in half along its length. Turn the cut sides up and twist the two halves together. Repeat with the other roll.
Place the ramekin of goat cheese in the center of sheet pan lined with parchment. Take one of the twisted rolls and place it in the pan to create a semicircle around the ramekin. Repeat with the other twisted roll. Leave a 1" gap between the ramekin and dough. Pinch the ends of the rolls together. Remove the ramekin to another part of the sheet pan to ensure the crescent dough cooks evenly and all the way through.
Bake for 20 to 23 minutes until the dough is golden brown and the cheese is bubbling.
With the help of a large spatula, transfer the wreath to a serving board. You can place the ramekin back in the center. Sprinkle the cheese dip with toasted pine nuts and garnish the wreath with basil leaves and tiny tomatoes.

Notes

To make two smaller wreaths, simply take each twisted roll and curl it into circle. Place these on a sheet pan lined with parchment. Serve the goat cheese spread on the side.

Nutrition

christmas, holidays, oven, vegetarian

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