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