Appetizer Torte
This recipe was posted on rec.food.cooking by Eileen and Bob Holze...it
was so good, I had to include it in my food page recipe collection.
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Cheesecloth
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4 Pkgs. (8 Oz.Each) Cream Cheese -- softened
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8 Oz. Goat Cheese -- softened
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15 Slices Provolone Cheese (Approx.3/4 Lb.)
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1-1/4 Cups Prepared Pesto
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1 Cup Sun-Dried Tomatoes, Oil-Packed -- chopped and drained
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1/2 Cup Pine Nuts -- toasted
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Thinly Sliced French Bread, Toasted (Brush With Olive Oil Before Toasting
If Desired)
Wet a single layer of cheesecloth and squeeze dry.
Line pan with cheesecloth, allowing cloth to extend over sides.
Beat cream cheese and goat cheese until very creamy and smooth, about
3 minutes.
Layer ingredients in prepared pan as follows:
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2 cups cream cheese mixture
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5 slices provolone
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3/4 cup pesto
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5 slices provolone
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a cup cream cheese mixture
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chopped sun-dried tomatoes
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pine nuts
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5 slices provolone
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3/4 cup (remaining pesto)
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2 cups (remaining) cream cheese mixture
Fold hanging cheesecloth over top.
Refrigerate several hours or overnight.
Unwrap top of mold.
Unmold appetizer onto serving platter; remove cheesecloth.
Garnish with roasted red pepper circles, fresh basil leaves and additional
toasted pine nuts.
Serve with toasted French bread slices.
Makes 25 appetizer-size servings.
Serves 6.