• Cooking Time:
  • Servings: 20
  • Preparation Time:


This is fun to make and looks nice too.


  • 2 Pounds Cream Cheese, softened
  • 1 Clove Garlic, minced
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Lemon Juice
  • Hot Pepper Sauce, to taste
  • 1 Cup Sliced Almonds, toasted and divided
  • 2 Tablespoons Pesto Sauce
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Chopped Italian Salami


  • In large bowl, beat cream cheese with garlic, Italian seasoning, lemon juice, and hot pepper sauce until fully blended.
  • Chop 3/4 cup of almonds and stir into cheese mixture.
  • Remove 1/2 cup of the cream cheese mixture to small bowl.
  • Beat in pesto sauce,set aside.
  • Remove another 1/2 cup cream cheese mixture to another small bowl and beat in tomato paste, set aside.
  • Spray a four cup fluted mold or mixing bowl with nonstick vegetable coating.
  • Pat 1 cup white cheese mixture evenly into mold. Pat in pesto mixture on top.
  • Pat chopped salami evenly over pesto layer.
  • Pat 1/2 cup white cheese mixture evenly over salami. Pat tomato cheese mixture over that.
  • Then pat remaining white cheese mixture.
  • Cover and chill in refrigerator.
  • Unmold onto serving platter.
  • Decorate with remaining 1/4 cup almonds.
  • Serve with crackers.

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