CHEESE RECIPE FOR EVERYONE TO ENJOY!

INSTANT PESTO TORTA

3 sun-dried tomato halves
3 leaves of fresh basil
3 packages (5.2 oz. each) Boursin garlic-herb cheese (Meijer/Sam’s club/the Cheese Lady)
¼ cup prepared sun-dried tomato tapenade or pesto spread (Meijer)
¼ cup prepared basil pesto

Spray or brush a small bowl with a little oil. Line bowl with plastic wrap. Spray the inside of the plastic-lined bowl lightly with oil or Pam. In the bowl’s bottom, arrange the sun-dried tomatoes and basil leaves like an open flower. Add a package of cheese and press in firmly, smoothing the top. Layer in tomato spread. Press in another cheese, add pesto. Carefully press in last cheese. (At this point the torta can be refrigerated up to 4 days). Fold the plastic wrap over the top of the last cheese.)

Place a service plate over the bowl and invert. Hold the edges of the plastic wrap to release the cheese; remove the wrap. Arrange baguette slices beside the torta.

Yield: 1 pound torta, serves 16