Tree Appetizer Torte

Ingredients: (Tree Appetizer Torte)

1 sheet Cheesecloth

32 ounces Cream Cheese softened

8 ounces 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

1/2 Cup Pine Nuts — toasted 1 loaf Thinly Sliced French Bread Toasted (Brush With Olive Oil Before Toasting If Desired)

 

Directions: (Tree Appetizer Torte)

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 servi