12 ozs feta cheese
2 sticks butter
2 cloves garlic minced
3 tbsps vermouth
1/2 cup pine nuts toasted
sun-dried tomatoes chopped
Combine feta, butter, garlic, vermouth and Tobasco. Mix well and set aside.
Line small loaf pan with saran wrap and oil the insides. Sprinkle all the toasted pine nuts over the bottom. Add a layer of sundried tomatoes, a layer of pesto and a layer of the cheese mixture. Repeat layers of tomatoes, pesto and cheese until all the cheese mixture is used. Cover and refrigerate.
To serve, turn onto serving dish and serve with crackers or crostini.
Serving Ideas: Beautiful and delicious!