Pesto, goat cheese and sun dried tomato torta

Ingredients

• 1 cup(s) basil coarsely chopped
• 1 cup(s) spinach loosely packed
• 1 1/2 teaspoon(s) garlic minced
• 1/4 cup(s) olive oil
• 4oz cheese parmesan grated (1 cp)
• freshly ground pepper
• 8 ounce(s) cream cheese softened
• 4 ounce(s) goat cheese
• 1/4 cup(s) pine nuts chopped
• 1/3 cup(s) sun dried tomato in oil padded & diced

Preparation

1. Chop basil, spinach and garlic in food processor. While machine is running, gradually add olive oil through
2. > feed tube. Add Parmesan and process until almost smooth. Season with pepper. Set aside. Blend
3. > cream cheese and goat cheese in a med. bowl until smooth.
4. >
5. > Line a 3-Cup bowl with plastic wrap, leaving a 4-inch overhang. Mold one-third of cream cheese mixture
6. > into a disk and distribute evenly in bottom of prepared bowl. Spread half of basil mixture over cheese.
7. > Sprinkle with half of sun-dried tomatoes and half of nuts. Mold another 1/3 cheese mixture into a larger disk
8. > and place on top of nuts. Repeat layers with remaining basil mixture, sun-dried tomatoes, pine nuts, and last
9. > 1/3 of cheese. Tap bowl lightly to allow ingredients to settle. Fold plastic overhang over top and refrigerate.
10. >
11. > Thirty minutes before serving, unfold plastic wrap and invert onto serving plate. Decorate top with
12. > sun-dried tomato slices (or not). Serve at room temp with assorted gourmet crackers. Torta may be
13. > made 3 days in advance and also freezes well. Serves 10-12