Torta with Pesto, Tapenade & Sun Dried Tomatoes

Note from Cheri:
These colorful molded (as opposed to moldy) cheese appetizers make a welcome addition to any party. They are also make a wonderful host/hostess gift. They are easy to prepare and look and taste so impressive that people will be begging you for the recipe for years.

I like to combine the filling ingredients, making a layer of pesto, a layer of tapenade and a layer of sun dried tomatoes in the same mold. You could also make the appetizers using just one filling.

Use the leftover pesto, tapenade or sun dried tomato pureé, you can always use it on bread, crackers or even as a simple pasta sauce.

Fills two 3 cup molds. Serve With Crackers or Bread

Pesto 1 1/2 cup fresh basil 3 large garlic cloves, peeled 1/4 cup grated parmesan cheese 1/4 cup Pine Nuts OR Walnuts 1/2 cup olive oil salt & pepper to taste Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Olive Tapenade 1 cup pitted kalamata olives 3 large garlic cloves, peeled 2 tsp. capers 1 T lemon juice 1/2 tsp. fresh rosemary (or 1/4 tsp. dry) 1/2 tsp. fresh thyme (or 1/4 tsp. fresh) 1/8 cup plus 1 tablespoon olive oil salt & pepper to taste Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun Dried Tomato Purée 1 10-12 oz. jar of oil packed sun dried tomatoes 1 large garlic clove 2 T olive oil (reserved from tomato jar) Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients in a food processor or blender and purée. 8 oz. goat cheese 2 8oz. packages cream cheese 1 cup butter Put all ingredients in a food processor or blender and purée.

Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth, leaving enough cloth hanging over the edges to later cover the top. If you don't have any molds, be creative - a flower pot works well or use small deep bowls, or even a rinsed out coffee can. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded). Layer thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette.