Basil and Tomato Layered Cheese Torta

• mascarpone cheese↗8 ounces

  softened

• cream cheese↗8 ounces

  softened

• basil pesto↗1 cup

  drained of excess liquid

• sun-dried tomato pesto↗1 cup

  drained of excess liquid

• pine nuts↗2 tablespoons

  toasted

• fresh basil↗1 sprig
• cracker, and toasted baguette slices

Step-by-step instructions

1. 1

   In a mixer or with wooden spoon, blend softened cheeses until smooth.

2. 2

   Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.

3. 3

   With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.

4. 4

   Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.

5. 5

   Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.

6. 6

   Fold cheese cloth over top of cheese.

7. 7

   Wrap in foil and refrigerate overnight.

8. 8

   To serve, remove foil and cheese cloth carefully and invert onto serving platter.

9. 9

   Top with pine nuts and fresh basil sprig.

10. 10

    Serve at room temperature with plain crackers and toasted baguette slices.