Pesto Torte - cooking recipe

Ingredients

2 large blocks cream cheese, softened
1/2 stick butter, softened
2 (3.5 oz.) Montrachet herb goat cheese, softened
1 bottle prepared Pesto sauce (Christopher Ranch brand; 8 oz. size)
1 bag sundried tomatoes, softened

Preparation

Combine cream cheese, butter and goat cheese.
Spread 1/3 of this mixture on a decorative plate.
Spread a layer of Pesto over the cheese layer.
Repeat these layers
and end with a cheese layer.
Dice sundried tomatoes and place on top.
Chill well, but serve at room temperature with Tuscany toast, Melba toast, bagel chips or crackers.