Ingredients
8 ounce cream cheese, softened
12 ounces montrachet goat cheese
1/2 pounc (two sticks)butter, softened
1 cup basil pesto
1 cup dried, minced sun-dried tomatoes
cheesecloth
8 inch pan
Preparation
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 damped cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom, then spread half of the pesto over it. Repeat. Spread the remaining cheese on top and comver with the minced tomeotes. Place a piece of plastic wrap over the top and fold te cheesecloth over it. Set the torte in the refrigerator fo 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 fresh french bread or crackers.
