Appetizer Torte

• Cheesecloth
• 4 Pkgs. (8 Oz.Each) Cream Cheese -- softened
• 8 Oz. Goat Cheese -- softened
• 15 Slices Provolone Cheese (Approx.3/4 Lb.)
• 1-1/4 Cups Prepared Pesto
• 1 Cup Sun-Dried Tomatoes, Oil-Packed -- chopped and drained
• 1/2 Cup Pine Nuts -- toasted
• Thinly Sliced French Bread, Toasted (Brush With Olive Oil Before Toasting If Desired)

Line pan with cheesecloth, allowing cloth to extend over sides.

Beat cream cheese and goat cheese until very creamy and smooth, about 3 minutes.
 

Layer ingredients in prepared pan as follows:

• 2 cups cream cheese mixture
• 5 slices provolone
• 3/4 cup pesto
• 5 slices provolone
• a cup cream cheese mixture
• chopped sun-dried tomatoes
• pine nuts
• 5 slices provolone
• 3/4 cup (remaining pesto)
• 2 cups (remaining) cream cheese mixture

Refrigerate several hours or overnight.

Unwrap top of mold.

Unmold appetizer onto serving platter; remove cheesecloth.

Garnish with roasted red pepper circles, fresh basil leaves and additional toasted pine nuts.

Serve with toasted French bread slices.

Makes 25 appetizer-size servings.
Serves 6.

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