Basil And Tomato Layered Cheese Torta

• 8 ounces mascarpone cheese, softened
• 8 ounces cream cheese, softened
• 1 cup basil pesto (drained of excess liquid)
• 1 cup sun-dried tomato pesto (drained of excess liquid)
• 2 tablespoons pine nuts, toasted
• 1 sprig fresh basil
• cracker, and toasted baguette slices

1. In a mixer or with wooden spoon, blend softened cheeses until smooth.
2. Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
3. With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
4. Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
5. Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
6. Fold cheese cloth over top of cheese.
7. Wrap in foil and refrigerate overnight.
8. To serve, remove foil and cheese cloth carefully and invert onto serving platter.
9. Top with pine nuts and fresh basil sprig.
10. Serve at room temperature with plain crackers and toasted baguette slices.

mascarpone cheese, cream cheese, basil pesto, tomato pesto, pine nuts, fresh basil

Taken from www.food.com/recipe/basil-and-tomato-layered-cheese-torta-456940 (may not work)