# Components:
→ Pesto Dip
01 - 7 oz cream cheese, softened
02 - 3.5 oz ricotta cheese
03 - 2.8 oz basil pesto
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 (about 9 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling
# Directions:
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 thick. Using a large star-shaped cookie cutter approximately 8 inches across, cut out a star shape. Place the pastry star on the prepared baking sheet.
03 - Using the remaining pastry, cut strips about 1/2 inch wide. Arrange these strips around the edges of the star to form a raised border, pressing gently to seal.
04 - Brush the pastry edges with beaten egg. Sprinkle with sesame seeds and extra Parmesan cheese, if desired.
05 - Bake for 10-12 minutes or until the pastry is golden brown and crisp. Transfer to a wire rack to cool completely.
06 - In a mixing bowl, combine cream cheese, ricotta, pesto, garlic, Parmesan, lemon juice, salt, and pepper. Mix until smooth and creamy.
07 - Once the pastry base has cooled, carefully transfer it to a serving platter. Spoon the pesto filling into the center of the star and spread evenly within the border. Serve immediately, using the crispy pastry edges as crackers to scoop up the filling.
