Preparation:
Line deep 6-cup bowl with plastic wrap. Blend cream cheese, ricotta cheese and butter in processor until smooth. Season to taste with salt and pepper. Spread 1/3 of cheese mixture in prepared bowl. Spoon 1/2 of pesto over. Spread 1/2 of remaining cheese over pesto. Top with remaining pesto, then top that layer with remaining cheese. Cover and refrigerate at least 4 hours or overnight. Uncover torte and unmold onto serving platter. Let stand at room temperature 30 minutes before serving. Serve with crackers and breads.
Prep Time: 10 minutes Freeze Time: 4 hours Makes: 8 servings This appetizer is perfect for big parties, especially since it can be made a day ahead. I like to make it in a glass bowl, so my guests can see the pretty layers. |
