I’ve been using this recipe from The Herbal Pantry, (Emelie Tolley/Chris Mead), for years, but now it’s all over the interwebs. Quite easy to make and nice for a party.
8 ounces cream cheese, softened
12 ounces goat cheese
1/2 pound butter, softened
1 cup basil pesto
1 cup sun-dried tomatoes, minced and drained
Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate and remove the plastic wrap. Serve with assorted crackers.