Herbed Holiday Spread

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

2 containers garlic-and-herb spreadable cheese

3/4 cup (175 mL) basil pesto

1/2 cup (125 mL) sun-dried tomato pesto or spread

2 tbsp (25 mL) chopped fresh parsley

1/2 cup (125 mL) marinated piquante peppers from deli or chopped roasted red peppers

Pastry squares or holiday crackers

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1

Heat oven to 450ºF. Remove crusts from pouches; place on work surface. Cut crusts into 2-inch squares; place on ungreased baking sheet. Bake 5 to 7 minutes or until golden brown. Cool completely.
2

Spread garlic-and-herb spreadable cheese on flat plate, 9 to 10 inches in diameter, to within 1/2 inch of edge.
3

Carefully spoon and slightly spread basil pesto into 3 separate star points; carefully spoon and slightly spread sun-dried tomato pesto into 2 separate star points, ending at edge of plate and leaving about a 3-inch circle uncovered in centre. Sprinkle pesto star with parsley. Place peppers in centre. Serve with pastry squares or crackers.