# What you 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 tablespoon lemon juice
07 - Salt and black pepper, to taste
→ Star Shape & Cracker Edges
08 - 1 sheet puff pastry (about 8.8 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll 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 remaining pastry into 0.6-inch wide strips. Arrange strips around the star edges to form a raised border and press gently to seal.
04 - Brush pastry edges with beaten egg. Sprinkle with sesame seeds and extra Parmesan cheese as desired.
05 - Bake for 10 to 12 minutes or until golden brown and crisp. Cool completely on a wire rack.
06 - In a bowl, combine cream cheese, ricotta, basil pesto, minced garlic, Parmesan, lemon juice, salt, and pepper. Mix until smooth and creamy.
07 - Once pastry is cooled, transfer it to a serving platter. Spoon pesto filling into the center and spread evenly within the border. Serve immediately, using the crispy edges as crackers.
