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Wisconsin Milk Marketing Board recipe

3/4 cup pine nuts

2 cups (8 ounces) Asiago cheese, shredded

1/2 cup (2 ounces) Fontina cheese, shredded

1 tablespoon Parmesan cheese, shredded or grated

4 ounces cream cheese, cut in chunks and at room temperature

2 tablespoons prepared, refrigerated basil pesto

2 tablespoons half-and-half, if needed

1/4 cup marinated, sun-dried tomatoes, diced and dried well

Fresh basil, for garnish, if desired

Sun-dried tomatoes, slivered, for garnish, if desired

Crusty bread, Italian breadsticks, or crostini crackers

Preheat oven to 375. Spread pine nuts on baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool. Place Asiago, Fontina, Parmesan and cream cheese in the bowl of a food processor, and process until well blended. Add pesto (drain first if the pesto is runny). Pulse to incorporate. If mixture is too stiff, add half-and-half to reach desired consistency. Remove mixture to bowl and stir or work in tomatoes with your hands. When ready to serve, shape cheese mixture into a ball. Roll in toasted pine nuts, pushing nuts into the ball, if necessary. Garnish with fresh basil and slivers of sun-dried tomatoes. Serve with crusty bread, Italian breadsticks or crostini crackers.

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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