This is very rich and wonderful! Serve
it with crusty bread and crackers.
This is the perfect way to start any Italian dinner or Antipasto Buffet.
Pesto and Sun-Dried Tomato Torta
1 1/2 lbs. mascarpone or cream cheese softened
6 oz. Montrachet cheese softened
1/2 C. butter softened
1 1/3 C. pesto
1 jar (7oz.) sun-dried tomatoes drained and minced
1/3 C. pine nuts toasted and chopped
In a food processor, combine the mascarpone, Montrachet and butter until smooth.
Line a 9 x 5 loaf pan with wax paper and layer the ingredients into the loaf
pan. First add 1/7 of the cheese mixture, 1/3 of the sun-dried tomatoes and 1/3
of the pesto. Repeat this process two times. Top with the pine nuts. Cover with
wax paper and press down firmly. Refrigerate overnight.
Unmold and serve at room temperature.