Pesto Gorgonzola Torte

1. 1

   Cream the gorgonzola, cream cheese, asiago and pesto until smooth.

2. 2

   Mix together the sun-dried tomatoes and basil.

3. 3

   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.

4. 4

   Divide the tomato/basil mixture among the 6 containers and top this off with remaining cheese mixture.

5. 5

   Sprinkle with parsley.

6. 6

   Cover with plastic wrap. Refrigerate until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.