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Goat Cheese Pesto and Sun Dried Tomato Torte

Goat Cheese Pesto and Sun Dried Tomato Torte comes together with Cream Cheese, Goat Cheese, Butter, Basil Pesto, and Sun Dried Tomatoes. Serves 16. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 8 oz
• 12 oz
• 1/2 lb
• 1 cup
• 1 cup

Method (preview)

1. 1

   Beat the cheeses and butter together until they are well blended and fluffy.

2. 2

   Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top.

3. 3

   Layer one third of the cheese mixture in the bottom of the pan and spread half of the pesto over it.

4. 4

   Repeat.

5. 5

   Spread the remaining cheese on top and cover with the minced tomatoes.

6. 6

   Place a piece of plastic wrap over the top and fold the cheesecloth over it.

7. 7

   Refrigerate at least an hour to firm up.

8. 8

   When ready to serve, fold the cheesecloth back, turn the torte onto a plate and remove the cheesecloth.

9. 9

   Invert onto a serving plate and remove the plastic wrap.

10. 10

    Decorate with a sprig of fresh basil leaves.

11. 11

    Serves: 15 to 20

12. 12

    NOTES: Here's a spread that's both pretty and tasty and uses fresh basil.

13. 13

    Contributed to the FareShare Gazette by ChupaBabi; 12 February 2004. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0