Italian Pesto Cheese Torta

Ingredients:

• 1 lb Cream cheese- softened
• 15 oz Ricotta- drained
• 1/2 lb Fresh mozzarella- drained
• 12 Fresh basil leaves
• 1 c Toasted pine nuts
• 3/4 c Pesto
• 1 ts Salt

Preparation:

• Line a standard bread pan with a double thickness of fine-weave cheesecloth.
• Allow enough cheesecloth to fold over the top of the mold after the cheese has been layered.
• Arrange fresh basil leaves in a decorative pattern on the cheesecloth and sprinkle on 1 to 2 tablespoons of the pine nuts.