Pesto Gorgonzola Torte - cooking recipe

Ingredients

1/2 lb. Gorgonzola
3 lb. cream cheese
1 c. asiago, grated
1/2 c. pesto
1 c. pine nuts, toasted
10 sun-dried tomatoes, chopped
1/2 c. fresh basil, chopped

Preparation

Cream the gorgonzola, cream cheese, asiago and pesto until smooth.
Mix together the sun-dried tomatoes and basil.
Line 6 one-pint containers with plastic wrap and spray with Pam release. Put 1 tablespoon pine nuts in the bottom, then a large pinch of parsley and 2/3 cup cheese mixture.
Divide the tomato/basil mixture among the 6 containers and top this off with remaining cheese mixture.
Sprinkle with parsley.
Cover with plastic wrap. Refrigerate until firm.