Basil Cheese Spread - cooking recipe

Ingredients

1/2 lb. cream cheese (room temperature)
1/2 lb. goat cheese (room temperature)
1 lb. (4 sticks) butter (room temperature)
1 c. pesto
basil sprigs
1/4 c. toasted pine nuts

Preparation

In a food processor blend cream cheese, goat cheese and butter.
Line
a
1
quart souffle dish with damp cheesecloth, allowing
it
to hang over the sides.
Spread about 1/4 of the cheese
mixture
in
the
souffle dish, followed by 1/3 of the pesto.
Repeat
with
remaining
cheese and pesto, ending with cheese.
Fold
ends
of
cheesecloth
over top and smooth with fingers.
Chill 3 hours
or
until\tfirm.
Unfold cheesecloth. Press pine nuts around
sides
and\tgarnish with basil leaves. Refrigerate, cheese keeps 7 to 10 days.