TREE APPETIZER TORTE

cheesecloth
4 packages (8 oz. each) cream cheese, softened
8 ounces goat cheese, softened
15 slices provolone cheese (about 3/4 lb.)
1 1/4 cups prepared pesto
1 cup oil-packed sun-dried tomatoes, chopped and drained
1/2 cup pine nuts, toasted (plus more for garnish)
TO SERVE:
roasted red peppers, cut in circles and a star
fresh basil leaves
thinly sliced French bread, toasted (brush with olive oil before toasting if desired)

Wet a single layer of cheesecloth and squeeze dry. Line pan* with cheesecloth, allowing cloth to extend over sides.

Beat cream cheese and goat cheese together until very creamy and smooth, about 3 minutes.

Layer ingredients in prepared pan as follows:
2 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
1 cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (remaining) cream cheese mixture

Fold hanging cheesecloth over top. Refrigerate several hours or overnight.

TO SERVE:
Unwrap top of mold. Unmold appetizer onto serving platter; remove cheesecloth. Garnish with roasted red pepper circles and star at top, fresh basil leaves and additional toasted pine nuts. Serve with toasted French bread slices.

*Note from source: For the holiday's I like to use my Wilton's Christmas tree shaped pan to make this in.

Makes 25 appetizer-size servings
Source: Eileen & Bob Holze