CHEESE & PESTO TORTE

By jarren

This layered spread always gets rave reviews for its great looks and delectable flavor. Serve with a variety of crisp crackers and toasts.

Preparation time: 15 minutes, plus chilling.

Ingredients

• 8 oz (250 g) light or regular cream cheese, softened
• 8 oz (250 g) mild goat cheese (chèvre), softened
• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) basil pesto
• 1/2 cup (125 mL) chopped sun-dried tomatoes
• 1/2 cup (125 mL) toasted pine nuts
• Fresh basil leaves for garnish

Preparation

Step 1

In food processor or bowl, blend together cream cheese, goat cheese and butter until smooth.

In bottom of 7-inch (18 cm) spring-form 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 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.

If not serving immediately, cover and refrigerate; before serving, let stand at room temperature until spreadable. Garnish with basil.