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Goat Cheese Torte II (D, KLP, TNT)
Source: "Divine Kosher Cuisine," by Rise' Routenberg and Barbara Wasser
Serves: 8 to 12

4 ounces goat cheese, room temperature
1/4 cup butter, room temperature
6 ounces cream cheese, room temperature
12 slices Provolone cheese, thinly sliced
1/2 cup prepared traditional basil pesto sauce (click here for recipes)
3/4 cup pine nuts, toasted
1/3 cup sun-dried tomatoes, diced
Basil leaves

Line 9"x5"x3" loaf pan with plastic wrap.

Combine goat cheese, butter, and cream cheese and microwave 30 seconds or until melted.

Place 4 or 5 slices Provolone cheese on bottom and sides of pan.

Layer with half of each cheese mixture, pesto, pine nuts, and tomatoes.

Place 4 slices of Provolone on top of mixture and spread with remainder of cheese mixture, pesto, pine nuts, and tomatoes. Top with remaining Provolone.

Cover with plastic wrap. Place cans on top of loaf to compress terrine. Chill overnight.

Unmold by inverting on serving plate. Decorate with basil leaves. Serve with crackers and party-size rye or pumpernickel breads.

Poster's Notes:
The Divine Kosher Cuisine Cookbook is wonderful. This is one of their signature recipes.

Author's Notes:
This eye-catching stunner is one of the most elegant and colorful recipes in our collection. It is deceptively easy to prepare. As the centerpiece on a cocktail buffet, guests will flock to it.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A