Goat Cheese and Sun-Dried Tomato Torte

* Exported from MasterCook *

Goat Cheese and Sun-Dried Tomato Torte

Recipe By : The Herbal Pantry
Serving Size : 20 Preparation Time :0:00
Categories : Snacks Appetizers

Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- softened
12 ounces goat cheese
1/2 pound butter -- softened
1 cup basil pesto
1 cup sun-dried tomatoes -- minced and drained

Place the cheeses and butter in a bowl and beat together until they are well
blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth,
leaving enough extra to fold over the top. Layer one third of the cheese
mixture in the bottom and spread half of the pesto over it. Repeat. Spread
the remaining cheese on top and cover with the minced tomatoes. Place a
piece of plastic wrap over the top and fold the cheesecloth over it. Set the
torte in the refrigerator for at least an hour to firm up. When ready to
serve, fold the cheesecloth back, turn the torte onto a plate, and remove the
cheesecloth. Invert the torte onto a serving plate and remove the plastic
wrap. Serve with assorted crackers.

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NOTES : This torte can be frozen.