LAYERED CHEESE TORTE

2 1/2 pounds cream cheese
1/2 pound goat cheese
1 teaspoon garlic, roasted
1 teaspoon chopped fresh thyme
2 cups spinach, sautied
1 cup roasted red peppers
Basil or sun-dried tomato pesto, for garnish
Toasted pine nuts, for garnish

Mix cream cheese, goat cheese, garlic and thyme together. In a round, greased bowl, layer half of the cheese mixture, spinach, the rest of the cheese mixture and the roasted red peppers.

Put in the refrigerator for four hours, then unmold. Drizzle with basil or sun-dried tomato pesto and sprinkle with toasted pine nuts.

Serve with breadsticks or crostini.

Makes 20 servings.