Recipe developed for Beemster
Prep Time: 10 minutes
Cook Time: 20 minutes
1 (8-ounce) package cream cheese,softened
1/4 cup prepared basil pesto,divided
1-1/2 cup shredded Beemster Royaal Gouda
1 (15 1/2-ounce) can cannellini beans,rinsed and drained
1/4 cup chopped artichoke hearts
1/4 cup sliced pitted Kalamata olives
1/4 cup chopped roasted red pepper
Preheat the oven to 375°F. Spread cream cheese in bottom of shallow 1-quart baking dish. Spread 2 tablespoons pesto over the cream cheese. Sprinkle with 1 cup Gouda.
In a food processor, process cannellini beans with remaining pesto until smooth. Gently spread over cheese. Top with artichoke hearts, olives and roasted red pepper.
Bake 15 minutes or until hot. Top with remaining Gouda and bake 5 minutes or until cheese is melted. Serve with sliced bread or crackers for dipping.