Doris' Torte
  Goosecross Cellars Recipe for Zinfandel  
1 pound cream cheese, softened
¼ pound butter (1 stick)
1 teaspoon garlic, minced
½ pound Provolone, sliced thin
½ -1 cup pesto
½ cup oil-packed sun-dried tomatoes
½ cup pine nuts

Directions :
In a food processor, combine cream cheese, butter, and garlic.

Line a square or rectangular mold with plastic wrap. Line the mold with Provolone, with slices extending over the edges. Spread one third of the cream cheese mixture evenly into the mold. Spread half the pesto evenly into the mold. Spread the sun-dried tomatoes into the mold.

Add another third of the cream cheese mixture, the balance of the pesto, and the remaining cream cheese mixture. Fold the sides of the cheese over the mixture to encase it. Refrigerate for several hours.

Before serving, invert the mold onto serving plate and remove plastic wrap.

Serve on sliced french bread rounds or on crackers.

Recipe provided by Doris of the Foothill House in Calistoga, CA
 | (800) 276-9210