Pesto Goat Cheese

Test Kitchens professional Rebecca Gordon shared this favorite spread.

Yield: Makes about 3 cups

Ingredients

• 2  (3-ounce) logs goat cheese, softened
• 1  (8-ounce) package cream cheese, softened
• 1  (7-ounce) jar basil pesto sauce, drained
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  chopped fresh parsley
• 1  (3/4-ounce) package fresh thyme sprigs
• Assorted crackers

Preparation

Stir together first 5 ingredients until well blended. Remove 1/4 cup mixture, and wrap in plastic wrap; chill. Press remaining cheese mixture into a 6-cup or 1.5-liter plastic wrap-lined bowl. Cover and chill 2 hours.

Remove plastic wrap from chilled 1/4 cup cheese mixture. Shape heaping teaspoonfuls of cheese mixture into eggs. Chill until ready to serve.

Unmold cheese mixture; remove plastic wrap, and place on a serving platter. Press a 2-inch indention into center of cheese mold. Press thyme sprigs around top edge and sides of mold to resemble a nest. Arrange eggs in center of nest. Serve with crackers.