Tree Appetizer Torte

Recipe Ingredients

		Cheesecloth
4		Cream cheese - (8 oz.Each) softened
8 oz	227g	Goat cheese - softened
15		Provolone cheese - (approx.3/4 lb.)
1 1/4 cups	296ml	Prepared pesto
1 cup	237ml	Sun-dried tomatoes - oil-packed, chopped and drained
1/2 cup	118ml	Pine nuts - toasted
		Thinly sliced French bread - toasted
		(brush with olive oil before toasting if
		Desired)

Recipe Instructions

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 servings.

Source:
Susan Feniger and Mary Sue Milliken

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