*  Exported from  MasterCook II  * 
  
                            Tree Appetizer Torte 
  
 Recipe By     :  
 Serving Size  : 25   Preparation Time :0:00 
 Categories    : Appetizers                       Holidays 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         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.  (For the holiday’s I like to use my
 Wilton’s Christmas tree shaped pan to make this in)  Refrigerate several
 hours or overnight.  Unwrap top of mold.  Unmold appetizer onto serving
 platter; remove cheesecloth.  Garnish with roasted red pepper circles and
 star at top, fresh basil leaves and additional toasted pine nuts.  Serve
 with toasted French bread slices. 
 Makes 25 appetizer-size servings. 
  
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