Three Layer Tomato Cheese Torte

This appetizer not only looks great at holiday parties, but also is easy to make ahead of time. Keep one in the fridge for surprise holiday guests or for yourself ! Prep time is 20 minutes and the torte needs to chill for 8 hours.

Ingredients: (serves 8-10)
• 1 ½ cup Bella Cucina Sun Dried Tomato Pesto (at vomFASS)
• 8 oz. cream cheese
• 1 ½ cup parmesan cheese, grated and divided
• 4 oz. goat cheese, crumbled
• ¼ cup vomFASS Bear’s Garlic Extra Virgin Olive Oil
• 2 tsp. vomFASS Café de Paris Spice Blend
• ¼ cup fresh parsley, minced
• 2 TBLS fresh basil , minced
• 2 small garlic cloves, minced
• Fresh ground pepper

Directions:
1. Line a 3 cup mold with plastic wrap, allowing 5-6 inches to hang over the edges and spray with cooking spray.
2. In a food processor, add garlic cloves and chop. Add in 1 cup parmesan, cream cheese, goat cheese, Bears Garlic Extra Virgin Olive Oil and Café de Paris Herb Blend. Pulse until combined.
3. Set aside 1 cup of the mixture
4. To the remaining cheese mixture, add the ground pepper, ½ cup parmesan cheese, basil and parsley. Pulse until combined.
5. Start your layers--beginning with ½ of the sun dried pesto, next layer ½ cheese mixture, then ½ of the parsley/basil mixture.
6. Repeat all three layers
7. Fold over the plastic wrap and refrigerate for 8 hours.
8. Carefully remove torte from mold and serve with crackers

Submitted by

Kathryn Mackinnon-Apex, North Carolina