Whip the butter and cream cheese together until light and fluffy.
Line a molding dish (Patty uses aluminum bread pans—you may want to use something a little more decorative) with cheesecloth that has been rinsed and squeezed dry. Start with a layer of the cheese mixture, evenly coating the bottom of the pan. Then add a layer of pesto. Continue until the pan is filled, making sure that the last layer is cheese. Refrigerate until set, a few hours or overnight.
TIP: Don’t spread the filling all the way to the edges. Leave a margin of an inch or so to avoid it spreading out of the mold.
To serve, invert the pan onto a plate, using the cheesecloth to put the torte out. Unwrap and serve!
For a different filling, try blue cheese, sun-dried tomatoes, or olive tampenade. Be creative and enjoy!
Since we always make this in HUGE quantities, this recipe is not exact. Trial and error, we have found, is the best way to go.