Ingredients: 8 oz Cream cheese; softened 12 oz Goat cheese 1/2 lb Butter; softened 1 c Basil pesto 1 c Sun-dried tomatoes; minced 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 over it. Repeat with cheese and cover with the minced 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. Serve with assorted crackers.