Layered Pesto Torta

This appetizer torta is always a hit. I've been making it for our wine tastings for many years and it is probably my most requested recipe.

8 oz. Vermont Mascarpone
8 oz. cream cheese

or 2 - 8 oz. packages Tofutti Better than Cream Cheese (this is what I used at our Holiday Tasting)

1 jar each Bella Cucina Sun-dried Tomato Pesto, Basil Pesto and Kalamata Olive Pesto

Toasted walnuts or pine nuts and fresh basil for garnish

In a food processor, blend the cheeses together. Don't skip this step for the non-dairy cheese, it softens it and makes it easier to spread. Prepare a small loaf pan or plastic container by lining it with plastic wrap. Divide the cheese mixture into 4 equal parts. Using a small spatula, spread 1 part of the cheese evenly into the bottom of the prepared pan. Top with 1/2 jar sun-dried tomato pesto. Top with another layer of cheese, then 1/2 jar basil pesto, another layer of cheese, 1/2 jar olive pesto and then the final layer of cheese. Cover with plastic wrap and refrigerate until serving time, overnight or at least 8 hours.
When ready to serve, remove plastic from the top. Place serving plate on top of torta container and then turn over. Remove container. Carefully remove plastic. Garnish with nuts and basil. Serve with bread or crackers.