LAYERED CHEESE AND PESTO TORTE
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.
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.