Pesto and Sun-Dried Tomato Torta
1 1/2 lbs. mascarpone or cream cheese softened
6 oz. Montrachet cheese softened
1/2 C. butter softened
1 1/3 C. pesto
1 jar (7oz.) sun-dried tomatoes drained and minced
1/3 C. pine nuts toasted and chopped
In a food processor, combine the mascarpone, Montrachet and butter until smooth.
Line a 9 x 5 loaf pan with wax paper and layer the ingredients into the loaf pan. First add 1/7 of the cheese mixture, 1/3 of the sun-dried tomatoes and 1/3 of the pesto. Repeat this process two times. Top with the pine nuts. Cover with wax paper and press down firmly. Refrigerate overnight.
Unmold and serve at room temperature.
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