Aired July 12, 2009
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4 to 5 sun-dried tomatoes packed in oil
5 to 6 leaves basil
3 tablespoons pesto
2 blocks herbed soft cheese, such as Boursin or Alouette
Line a small bowl with plastic wrap. Place the sun-dried tomatoes into the bottom of the bowl, seed side up. Arrange the leaves of basil over the tomatoes. Spread the pesto over the leaves of basil. Press the soft cheese into the bowl, smoothing out the top. Refrigerate until firm, at least 1 hour and up to 1 day.
To serve, invert the bowl onto a serving plate and remove the bowl and plastic wrap. Serve the cheese with your favorite crackers alongside.