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Thursday, December 04, 2008 Herbed Goat Cheese Torte By Article @ 2:36 PM :: 6 Views :: Appetizer   1 ½ lbs. cream cheese, room temperature ¾ cup unsalted butter, room temperature 5 oz. Montrachet goat cheese, without ash, room temperature 1 lb. Sliced Fontina cheese 1 cup good quality pesto 12 sun dried tomatoes, packed in oil, drained ½ cup pine nuts, lightly toasted basil leaves for garnish Day before serving, line an 8 inch springform pan with a double thickness of slightly dampened cheesecloth. Beat cream cheese, butter and goat cheese until very smooth. Arrange a layer of sliced Fontina cheese on the bottom of pan, trimming edges if necessary to fit. Spread in a layer of creamed cheeses, smooth with a rubber spatula. Top with thin layer of pesto, then a layer of sliced cheese. Repeat with creamed cheeses, then sun-dried tomatoes and pine nuts. Continue to layer, alternating pesto and sun-dried tomatoes. Cover top layer with slightly dampened cheesecloth and press gently with the palm of your hand to compress the layers. Refrigerate overnight. To serve, remove cheesecloth form top and unmold onto serving platter.  Remove cheesecloth liner.  Arrange with crudités, fruit and nuts.