Basil Pesto Torte

(Makes 15-20 appetizer servings)





Ingredients

1 pkg - 250 g (8 oz)	Cream cheese, softened
250 g (8 oz)	Goat cheese (chèvre), softened
125 mL (½ cup)	Butter, softened
250 mL (1 cup)	Basil pesto (see recipe)
125 mL (½ cup)	Pine nuts, toasted
125 mL (½ cup)	Sun-dried tomatoes, chopped
To taste	Basil leaves for garnish

Method

1. In the food processor blend the cream cheese, chèvre and butter until well blended.
2. In an 18-20 cm (7-8 inch) spring form pan, begin with a layer of 1/3 of the cheese mixture. Next, spread half of the pesto, another 1/3 of the cheese mixture, the remaining pesto and the last layer of cheese. Refrigerate for 1 hour. (If you do not have a spring form pan, line a small straight-sided casserole with plastic wrap.)
3. After chilling, invert torte onto a plate.
4. Arrange pine nuts on top in a spoke wheel pattern. Fill in between the spokes with the sun-dried tomatoes. Garnish centre with basil leaves.
5. Serve torte with assorted crackers or Melba toast.
6. Allow the torte to temper outside of fridge before serving so it is easy to spread.

• Chill cheese layers before spreading with pesto to get smooth layers.

• Torte can be made several days ahead, top with toasted pine nuts and sun-dried tomatoes just before serving.

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