1 1/2 lbs. cream cheese, at room temp.
3/4 c. unsalted butter, room temp.
5 oz. Montrachet goat cheese without ash, at room temp.
1 lb. sliced Italian Fontina or Provolone
1 c. good quality pesto
12 sun-dried tomatoes, packed in oil, drained
1/2 c. pine nuts, lightly toasted

1. One day before serving, line a 9x5 inch loaf pan with a double thickness of slightly dampened cheesecloth.

2. Beat the cream cheese, butter and goat cheese until very smooth.

3. To assemble the torte, arrange a layer of the sliced cheese on the bottom of the lined loaf pan. Trim the edges of the cheese to fit if necessary. Top with a thin layer of cheese mixture evenly on top with a rubber spatula. Top with a thin layer of pesto and top pesto with layer of sliced cheese. Spread a layer of the cheese mixture on top of sliced cheese. Top with a layer of sun-dried tomatoes and a sprinkling of pine nuts. Continue to layer, alternating pesto and sun-dried tomatoes.

4. Cover top with layer of slightly dampened cheesecloth and press gently with the palm of your hand to compress the layers. Refrigerate overnight.

5. To serve, remove cheesecloth from top and unmold onto serving platter. Remove cheesecloth liner. Arrange crackers or French bread slices around the torte. Serves 25-30.