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Made in a springform pan with basil pesto, sun-dried tomato pesto, slivered almonds, and goat cheese. Haven't tried this yet, but the picture of it in the magazine makes it look so pretty, I'm going to try and make it soon. May try to substitute some of the goat cheese with cream cheese. This came from the Reader Recipes section of American Profile magazine and is credited to June Laughlin of The Villages, FL.
Units: US | Metric
Serving Size: 1 (907 g)
Servings Per Recipe: 1
The following items or measurements are not included:
sun-dried tomato pesto