Appetizer Torte (cheese)
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)
Wet a single layer of cheesecloth and squeeze dry.
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
Fold hanging cheesecloth over top.
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.
