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Torta, Cheese and Pesto (D, KLP, TNT)
Source: Unknown
Yield: 3-1/2 cups

Cheese Layer:
1 8-ounce package cream cheese
1 4-1/2-ounce package Brie cheese
1/2 cup heavy cream

Pesto Layer:
1 cup fresh basil leaves, firmly packed
1/2 cup parsley sprigs, firmly packed
1/2 cup Parmesan Cheese, grated
1/4 cup pine nuts, walnuts or almonds
2 cloves garlic, quartered
1/4 cup olive oil
Extra basil, for garnish

Make Cheese Layer:
Soften cream cheese and Brie cheese.

Beat cream cheese and Brie together until nearly smooth. Beat whipping cream until soft peaks from. Fold whipped cream into cheese mixture.

Make Pesto Layer:
In blender container combine basil, parsley, Parmesan cheese, nuts, garlic, and 2 tablespoon oil. Cover, blend with on off turns until a paste forms. Gradually add remaining oil, blending on low speed until smooth.

Line a 3-1/2- or 4-cup mold with plastic wrap. Spread one fourth of cheese mixture into mold. Top with one third of the pesto. Repeat layers twice. Top with cheese mixture. Chill 6 to 24 hours.

To serve, unmold on a plate. Remove plastic wrap. Garnish with fresh basil, if desired.

Poster's Notes:
A hit whenever I serve it. I bring it to events and people look forward to it yearly. Very rich so serves lots of people. To make it easier, I use bottled pesto sauce. It has more oil, but this recipe is not low fat.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A