• 1 pound softened cream cheese (room temperature)
• 1 pound ricotta, drained
• 1/2 pound mozzarella, drained if very fresh
• 12 fresh basil leaves
• 1/4 cup sliced black olives
• 1 cup  toasted pignolia nuts
• 3/4 cup prepared pesto
• 1 teaspoon salt

Method Line a standard bread pan with a double thickness of fine-weave cheesecloth.  Leave a large allowance of cheesecloth hanging over the sides, enough to use later to fold over the top of the mold when the cheese has been layered.  Arrange fresh basil leaves and sliced black olives in a decorative pattern on the cheesecloth and sprinkle on 1 to 2 tablespoons of the pine nuts.  Using a food processor or an electric mixer, blend the cream cheese, ricotta, mozzarella, and salt.  Process until very smooth.  Spread one-third of the blended cheeses in the pan, smoothing gently with a spatula to make an even layer.  Spread half the  pesto over the top and sprinkle on half the remaining pine nuts. Repeat the layers, ending with a cheese layer. Fold the cheesecloth over the top of the cheese and press slightly to even up the mold. This can be refrigerated for one to three days, but it must have time to harden.   Unmolding: press down on the cheesecloth to be certain that cheese is in place.  Fold back the top of the cheesecloth and pull up the sides a little to loosen the mold.  When mold seems loose enough to turn over, peel cheesecloth away from the top of the mold, and invert over a roomy a serving plate. Lift up the pan with the cheese. Peel the cheesecloth carefully off the mold. Contributor:  pat ciesla more pesto recipes more appetizers and hors d'oeuvres

 

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