This is the perfect appetizer for the holidays. Colorful, easy to prepare, and so filled with flavor. Pair this with a great sauvignon blanc and it's a great start to your holiday party!
8 oz cream cheese, softened
12 oz Montrachet goat cheese
2 sticks butter, softened
1 cup basil pesto, homemade or store-bought
1 cup minced sun-dried tomatoes, drained
Beat the cheeses and butter together in a mixer. Make sure each are mixed together thoroughly.
Line an 8" cake pan with a dampened cheesecloth, leaving enough extra to fold over the top.
Layer 1/3 of cheese mixture in bottom and spread 1/2 pesto over top. Repeat with another 1/3 cheese and remaining pesto. Spread final 1/3 of cheese on top and cover with minced tomatoes.
Place plastic wrap over top and fold cheesecloth over top. Refrigerate at least 1 hour to firm up. (If you can let sit overnight, it's even better!)
When ready to serve, fold the cheesecloth back, (don't take off plastic wrap) turn the torte onto a plate, and completely remove cheesecloth. Invert torte back onto serving plate and remove plastic wrap. Top with fresh basil and serve with crackers and pita chips.
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