Recipe - Goat Cheese And Sun-Dried Tomato Torte

8 ounce Cream cheese; softened
12 ounce Goat cheese
One half pound Butter; softened
1 cup Basil pesto
1 cup Sundried tomatoes; minced
and drained

Place the cheeses and butter in a bowl and beat together until they are
well blended and fluffy. Line an 8inch 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 EATL 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.