Cream Cheese, Butter and Pesto Spread

Cream Cheese, Butter and Pesto Spread

Cream Cheese, Butter and Pesto Spread 1920 2560 Daryl Duarte

This very rich spread is a wonderful indulgence – for a special occasion. If you want to gild the lily, lightly brush some good quality crusty bread with olive oil and lightly toast in a skillet on the stovetop. Serve the bread as an accompaniment. Wow!
Course Appetizer
Cuisine Italian


  • 8 oz cream cheese
  • 8 oz butter (salted)
  • ¾ cup pesto


  • Bring the cream cheese and butter to room temperature to make mixing easier. Cream the two together with a stand mixer or a sturdy spoon until evenly blended. Put into the refrigerator to firm up a bit.
  • Line a small ramekin with plastic wrap, with enough hanging over the edges to fold up and cover.
  • The spread consists of alternating layers of butter mixture and pesto. As you are layering it, you want to work carefully to keep the layers distinct. If the butter mixture is cold, you can make a disk equal to the ramekin by using your fingers and then drop the disk into place. Then spoon in a layer of pesto and spread the pesto to the edge of the ramekin so it will be visible when unmolded. Continue layering and finish with the butter mixture.
  • Cover with plastic wrap and refrigerate.
  • To unmold, peel the plastic wrap back and invert it onto a serving dish large enough to hold the spread and the toast. Garnish with some basil.


This is best served at room temperature but easier to unmold when it is still a bit cold.
Keyword pesto
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