Tree Appetizer Torte Recipe
4 packages (8 ounces each) softened Cream Cheese
1 1/4 Cups of Pesto (prepared)
A Cup of Oil-packed Tomatoes (sun-dried), chopped
Cheesecloth
15 Cheese (Provolone) slices
8 ounces softened Goat Cheese
Half a Cup toasted Pine Nuts
Toasted French loaf Bread, sliced thin (if you want, brush the bread with some oil prior to toasting them)
Cheesecloth
Moisten a piece of the cheesecloth then dry it out by squeezing then line a pan using the cloth and allow the cheesecloth to overlap over its sides.
Then, beat together goat and cream cheese just until they smoothen and appear creamy (3 mins.)
Arrange ingredients on the pan in the following order: two cups of the cream cheese mix, five provolone slices, three-fourth cup of pesto, another 5 provolone slices, 1 cup of cream cheese mix, chopped tomatoes, all the toasted nuts, five provolone slices, three-fourth cup of pesto, two cups of cream cheese mix.
After arranging all the ingredients, fold over cheesecloth that was overlapping to cover the mixture at the top.
Place in the fridge for a couple of hours, better if stored overnight. Next, take of the top cover then unmold the dish on a platter for serving then take off the cheesecloth.
Finish with a garnishing of red pepper rounds that have been roasted and a star atop, sprinkle basil (fresh) then add more toasted nuts and serve together with slices of toasted bread.
The recipe makes around 25 portions as appetizer.
