# 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 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness. Using a large star-shaped cookie cutter (approximately 8 inches across), cut out a star shape. Place the pastry star onto the prepared baking sheet.
03 - Cut strips about 0.6 inch wide from remaining pastry. Arrange strips around star edges to form a raised border and gently press to seal.
04 - Brush pastry edges with beaten egg. Sprinkle with sesame seeds and additional Parmesan cheese if desired.
05 - Bake for 10–12 minutes until golden brown and crisp. Transfer to a wire rack to cool completely.
06 - In a bowl, combine cream cheese, ricotta, pesto, garlic, Parmesan, lemon juice, salt, and pepper. Blend until smooth and creamy.
07 - Once pastry base has cooled, transfer to serving platter. Spoon pesto filling into the center of the star, spreading evenly within the raised border. Serve immediately using the crispy edges as dippers.
