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Sun-Dried Tomato, Olive & Cheese Sampler
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1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1 (8-ounce) package cream cheese, softened

2 tablespoons finely chopped fresh basil leaves  

1/2 teaspoon coarse ground black pepper

3 tablespoons Olivada Spread (see below)

1/2 cup drained halved sun-dried tomatoes

1/4 cup toasted pine nuts

Fresh basil leaves, if desired


 *Substitute 2 teaspoons dried basil leaves.

How to make

  1. STEP 1

    Combine mozzarella cheese, Parmesan cheese, cream cheese, 2 tablespoons basil and pepper in large bowl.

  2. STEP 2

    Spread cheese mixture into 6-inch circle in center of 9-inch serving plate. Top with Olivada Spread and sun-dried tomatoes; sprinkle with pine nuts.

  3. STEP 3

    Cover; refrigerate at least 1 hour to blend flavors. Garnish with basil. Serve with crackers.

Tip #1

Olivada Spread: Combine 1 (6-ounce) can drained pitted ripe olives, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon vinegar and 1/4 teaspoon coarse ground black pepper in food processor bowl fitted with metal blade. Cover; process on high speed until well mixed (30-60 seconds). Use amount called for above. Store remaining covered in refrigerator. 

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