(8 oz. each) PHILADELPHIA Cream Cheese, softened
(3.5 oz) crumbled feta cheese
Grated Parmesan Cheese
CLASSICO Traditional Basil Pesto Sauce and Spread
toasted pine nuts
oil-packed sun-dried tomatoes
HEINZ Balsamic Vinegar
In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.
Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.
Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.