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16 oz. cream cheese, softened
8 oz. goat cheese
1-2 garlic cloves
2 tablespoons olive oil
1 teaspoon dried thyme leaves
3 tablespoons pesto, well drained
1/3 cup roasted red peppers, drained and chopped

Line a 1-quart souffle dish or loaf pan with plastic wrap. Place cream cheese, goat cheese and garlic in food processor or blender. Process until well mixed. Add oil and thyme; blend well. Place one-third of cheese mixture in souffle dish; cover with pesto, half of remaining cheese mixture and peppers. Top with remaining cheese mixture. Cover and chill. Unmold; remove plastic wrap. Smooth sides. Garnish with fresh herbs and additional red peppers, if desired. Serve with French bread slices or miniature bagels or bagel crackers.

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