• 1 lb. room temperature butter
• 1 lb. room temperature cream cheese
• 1 pkg. store-bought pesto (if frozen, thaw before preparing)
• plastic wrap
• cheese cloth
• sprig of fresh basil
• sliced baguettes
• crackers

Cream butter and cream cheese together and set aside. Put a small amount of water drops in a bowl that will hold cream cheese mixture. Line bowl with plastic wrap, as smooth as possible. Place cheese cloth on top of plastic wrap. Place a basil piece for decoration at bottom of bowl. Place about 1/4 of cream cheese mixture, then pesto, then layer cream cheese and pesto, ending with cream cheese. Wrap cheese cloth and plastic wrap. Refrigerate upright for at least 2 hours. Serve with baguettes and cheese.