# What You’ll Need:
→ 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 (about 9 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp sesame seeds, optional
11 - Extra Parmesan cheese for sprinkling
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out thawed puff pastry to approximately 1/8 inch thick. Using a large star-shaped cookie cutter about 8 inches wide, cut out a star shape and transfer it to the prepared baking sheet.
03 - Cut remaining pastry into strips about 1/2 inch wide. Arrange strips around the star edges forming a raised border and press gently to seal.
04 - Brush the pastry border with beaten egg. Sprinkle with sesame seeds and extra Parmesan cheese if desired.
05 - Bake for 10 to 12 minutes until pastry turns golden brown and crisp. Remove and cool completely on a wire rack.
06 - In a mixing bowl, combine cream cheese, ricotta, basil pesto, minced garlic, Parmesan, lemon juice, salt, and black pepper. Mix until smooth and creamy.
07 - Once the pastry base is cool, transfer it carefully to a serving platter. Spoon the prepared pesto mixture into the center of the star and spread evenly within the raised border.
08 - Serve immediately, using the crispy pastry edges as crackers to scoop the dip.
