| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Snacks, Appetizers |
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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