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CathyZ from Kauai

My favorite appetizer Layered Cheese and Pesto Torte

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #20611 at 5:31 pm on Oct 3, 2011

I can't remember where I got this recipe but I've made it countless times- it is SO good and the leftovers are delicious tossed with pasta.

Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold. Serve with crackers or toasted baguette rounds.

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