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8 oz. cream cheese, softened
Beat the cheeses and butter together until they are well blended and fluffy.
Line an 8" cake pan with dampened cheesecloth, leaving enough extra to fold over the top.
Layer one third of the cheese mixture in the bottom of the pan 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. Refrigerate 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 onto a serving plate and remove the plastic wrap. Decorate with a sprig of fresh basil leaves.
Poster's Notes:
Posted by Sandy Loeffler
Nutritional Info Per Serving:N/A
12 oz. goat cheese
1/2 lb. (2 sticks) butter, softened
1 cup basil pesto
1 cup drained, minced sun-dried tomatoes
Here's a spread that's both pretty and tasty and uses fresh basil.