# Components:
→ Pesto Dip
01 - 7 oz cream cheese, softened
02 - 3.5 oz ricotta cheese
03 - 2.8 oz basil pesto (store-bought or homemade)
04 - 1 garlic clove, finely minced
05 - 0.7 oz grated Parmesan cheese
06 - 1 tbsp lemon juice
07 - Salt and black pepper, to taste
→ Star Shape & Cracker Edges
08 - 1 sheet puff pastry (approximately 8.8 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Using a large star-shaped cookie cutter approximately 8 inches across, cut out a star shape and place it on the prepared baking sheet.
03 - Cut strips about 0.6 inches wide from remaining pastry. Arrange the strips around the edges of the star to form a raised border and press gently to seal.
04 - Brush the pastry edges with beaten egg. If desired, sprinkle with sesame seeds and extra Parmesan cheese.
05 - Bake for 10 to 12 minutes or until the pastry is golden brown and crisp. Let cool completely on a wire rack.
06 - In a bowl, combine cream cheese, ricotta, pesto, minced garlic, Parmesan, lemon juice, salt, and black pepper. Mix until smooth and creamy.
07 - Once the pastry base has cooled, transfer it to a serving platter. Spoon the pesto dip into the center of the star and spread evenly within the raised border. Serve immediately, using the crispy pastry edges as crackers to scoop the dip.
