Tree appetizer torte

Yield: 25 Servings

Measure Ingredient
Cheesecloth
4 packs (8 Oz.Each) Cream Cheese; softened
8 ounces Goat Cheese; softened
15 slices Provolone Cheese (Approx.3/4 Lb.)
1¼ cup Prepared Pesto
1 cup Sun-Dried Tomatoes, Oil-Packed; chopped and drained
½ 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

¾ cup pesto 5 slices provolone a cup cream cheese mixture chopped sun-dried tomatoes pine nuts 5 slices provolone ¾ 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.

Posted to MC-Recipe Digest V1 #223 Date: Sat, 21 Sep 1996 23:01:09 -0400 From: "Bill Hatcher" <bhatcher@...>

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