| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Snacks |
20 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese, softened |
| 12 |
oz |
Goat cheese |
| 1/2 |
lb |
Butter, softened |
| 1 |
c |
Basil pesto |
| 1 |
c |
Sun-dried tomatoes, minced |
|
|
and drained |
INSTRUCTIONS
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. Posted to EAT-L Digest 31 Aug 96 Date: Sun, 1
Sep 1996 15:55:15 -0400 From: Cheryl Constantine
<Nickaduck@AOL.COM> NOTES : This torte can be frozen.
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