Goat Cheese and Sun-Dried Tomato Torte

Yield: Serves 15-20

8 oz. cream cheese, softened
12 oz. Montrachet goat cheese
1/2 lb (2 sticks) butter, softened
1 cup basil Pesto
1 cup drained, minced Sun-Dried Tomatoes

Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy. Line a 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom. Spread half of the Pesto over the cheese. 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 over onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate, and remove the plastic wrap. Serve with assorted crackers. Garnish with a sprig of basil leaves on top if desired.

-- Shanna Kamin
New York, NY