Cheese And Pesto Torte2013-06-20
- Servings : 20
- 8 oz light cream cheese, softened
- 8 oz mild goat cheese (chevre), softened
- 1/2 cup butter, softened
- 1 cup basil pesto sauce
- 1/2 cup sun-dried tomato half, chopped
- 1/2 cup toasted pine nuts
- fresh basil leaves
In food processor or bowl, blend together cream cheese, goat cheese, and butter until smooth.
In bottom of 7-inch springform pan, spread one-third of the cheese mixture in an even layer. Spread with half the pesto, another one-third of the cheese, then remaining pesto then remaining cheese. (Chill after each cheese layer to make it easier to spread pesto)
Cover with plastic wrap and chill at least one hour. Garnish top with toasted pine nuts in spoke pattern. Fill between spokes with sundried tomatoes. Press lightly into top of cheese.
Remove sides of springform. If not serving immediately, cover and refrigerate; before serving let stand at room temperature until spreadable.Garnish with basil leaves