Marscapone & Chevre Layered with Pesto, Sun-Dried Tomatoes & Chives

This very interesting and delicious cheese loaf is also a beautiful hors d'oeuvre. Everyone loves the subtle flavor. Serve it with a bland soda cracker. I know I have allowed for a larger amount than you will need, so if you do not want leftovers, recipe can be halved.

Sun-Dried Tomato Mixture:
2/3 cup minced sun-dried tomatoes, packed in oil and drained
2 tablespoons lemon juice

Cheese Mixture:
2 pounds Marscapone (soft Italian cheese) or cream cheese
1 pound Chevre (goat cheese), crumbled
1/2 cup chopped chives

Pesto Mixture:
1 cup sweet basil leaves
2 cloves garlic
1/4 cup pine nuts
2 tablespoons olive oil

Line an 8x4-inch loaf pan with plastic wrap. Mix together Sun-Dried Tomato ingredients and spread on the bottom of the pan.

Beat together Cheese Mixture ingredients until blended. Press 1/2 Cheese Mixture over the tomato layer.

In a food processor, chop together Pesto Mixture until it is very finely chopped and spread it over the cheese. Press remaining Cheese Mixture over the Pesto.

Cover pan with plastic wrap and press down to smoothen it out. To serve, remove plastic cover, invert mold onto a serving platter, and then remove plastic lining. (Sun-dried tomatoes will be on top.) A few extra toasted pine nuts can be sprinkled on top (optional.)

Serve with small soda crackers or thin slices of French bread. Decorate platter with an abundance of various colored Crackling Frosted Grapes. Yields 3 pounds of cheese and will serve 24.

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