Basil and Tomato Layered Cheese Torta

While at the beach I made a really yummy appetizer I want to share. This would be great for a party. It's really quick and easy but you have to remember to make it ahead of time because it has to chill overnight.

Basil and Tomato Layered Cheese Torta

Ingredients:
8 ounces Mascarpone cheese, softened
8 ounces cream cheese, softened
1 cup basil pesto, drain excess liquid
1 cup Bella Cucina sun-dried tomato pesto, drain excess liquid
2 tablespoons pine nuts, toasted (Pine nuts where to expensive for my budget so I just used sun flower seeds)
1 sprig of fresh basil

Preparation:
In a mixer or with wooden spoon, blend softened cheeses until smooth. Line a 7-inch loaf pan with dampened cheese cloth with enough to hang over each side of the pan. ( I just lined a bowl with aluminum foil and it worked fine.) With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese. Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading. Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered. Fold cheese cloth over top of cheese. Wrap in foil and refrigerate overnight. To serve, remove foil and cheese cloth carefully and invert onto serving platter. Top with pine nuts and fresh basil sprig. Serve at room temperature with plain crackers and French rounds.