Cheese and Pesto Torte Recipe

Ingredients

8 oz light or regular cream cheese, softened
8 oz mild goat cheese (chevre), softened
1/2 cup butter, softened
1 cup basil pesto
1/2 cup chopped sun-dried tomatoes*
1/2 cup toasted pine nuts
Basil leaves for garnish
If using “dry” not “oil-packed”, soak in boiling water 15 mins, then drain and chop.

Preparation

Step 1

In food processor or bowl, blend together cream cheese, goat cheese and butter until smooth.
In bottom of 7” (18 cm) springform pan, spread one-third of cheese mixture in an even layer.
Spread with half of the pesto, another one third of the cheese, remaining pesto and then the remaining cheese.
(Tip: Chill after each cheese layer to make it easy to spread pesto.)
Cover with plastic wrap and chill for at least 1 hour. Garnish top with toasted pine nuts in spoke pattern fill between spokes with sun-dried tomatoes.
Press lightly into top of cheese.
Remove sides of spring form pan.
If not serving immediately, cover and refrigerate. Before serving, let stand at room temperature 10 to 15 mins.
Garnish with basil.