Categories: Appetizers

Ingredients

• 6 oz feta cheese
• 8 oz cream cheese
• 8 cloves finely diced fresh garlic
• 1/2 cup chopped sun dried tomatoes
• 1/2 - 1 cup pesto

Directions

1. Blend or mix 6 oz of feta cheese, 8 oz of cream cheese and 8 cloves of finely chopped fresh garlic

2. Line a small round bowl (6-8” works best) with plastic wrap

3. Spread 1/3 of the cream cheese mix in the bottom of the bowl

4. Spread 1/2 cup (or more or less) of pesto

5. Spread 1/3 cream cheese mix

6. Spread 1/2 cup of sun dried tomatoes

7. Spread remaining 1/3 of the cream cheese mix

8. Add another layer of pesto if desired (prettier this way)

9. Fold over the rest of the plastic wrap and let it sit in the fridge overnight.

10. Pull out of dish and set right side up on a serving plate and surround with crackers, or bread, or whatever you want…..

11. I used Classico jar pesto found in the pasta sauce aisle. I also set the torte on a paper towel for a few minutes to drain the excess olive oil from the pesto off. If using fresh pesto I don’t imagine this will be a problem.

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