*  Exported from  MasterCook  *
 
                   Goat Cheese and Sun-Dried Tomato Torte
 
 Recipe By     : The Herbal Pantry
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Snacks                           Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        cream cheese -- softened
   12      ounces        goat cheese
      1/2  pound         butter -- softened
    1      cup           basil pesto
    1      cup           sun-dried tomatoes -- minced and drained
 
 Place the cheeses and butter in a bowl and beat together until they are well
 blended and fluffy.  Line an 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 and spread half of the pesto over it.  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 onto a plate, and remove the
 cheesecloth.  Invert the torte onto a serving plate and remove the plastic
 wrap.  Serve with assorted crackers.
 
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 NOTES : This torte can be frozen.