Prep Time 15 minutes
8 oz cream cheese; softened
12 oz Buche de Chèvre goat cheese
1/2 lb butter; softened
1 c Basil Pesto Paste
1 c Sun-dried Tomatoes; minced
1 teaspoon Basil Infused Olive Oil
Combine the cheeses and butter in a bowl and beat together until they are well blended. Line an 8-inch loaf pan with parchment or plastic wrap, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread the Pesto Paste over it. Repeat with cheese and cover with the minced Sun-dried Tomatoes. Spread remaining cheese on top. Cover with plastic wrap. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, invert the torte onto a serving plate and remove the plastic wrap. Drizzle with Basil Infused Olive Oil and Serve with assorted crackers or sliced crusty Italian bread.