posted by bingham 11-19-99 3:54 AM
Goat Cheese and Sun-Dried Tomato Torte
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 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 top.
Layer one third of cheese mixture in bottom and spread half of pesto over
Spread remaining cheese on top and cover with minced tomatoes.
Place a piece of plastic wrap over top and fold cheesecloth over it. Set
torte in refrigerator for at least an hour to firm up.
When ready to serve, fold cheesecloth back, turn torte onto a plate, and remove cheesecloth. Invert torte onto a serving plate and remove plastic wrap.
Serve with assorted crackers.
This torte can be frozen.
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