It was beautiful with a sprig of basil as garnish. We spread it on water crackers, but it would be even better on crusty bread (but what wouldn't be better on crusty bread?) We devoured this!
6 oz goat cheese
4 oz cream cheese
1/2 cup pesto
1/2 chopped sun dried tomatoes (in oil, include 2 tsp of the marinade)
Basil for garnish
Blend goat cheese & cream cheese. Add 1 minced garlic clove (or more to taste)
Line a glass bowl with plastic wrap. (Cinny used a rectangular shaped container, but a bowl would work too.)
Put 1/3 of the mixture in the bowl and spread evenly.
Top with pesto.
Top with another 1/3 of the cheese mixture.
Spread with chopped sun dried tomatoes.
Spread with remaining cheese mixture.
Wrap with plastic wrap up against cheese torte and refrigerate for at least 2 hours.
Invert onto serving platter when ready to serve and garnish with basil.
* Can be modified with a layer of chopped olives or a layer of chopped roasted peppers. Also, chopped pine nuts can be added as garnish!