Make ahead for Christmas: Pesto and Sundried Tomato Cheese Tort (Appetizer)

 This is an old school, back to the 1980s recipe my beautiful friend Joanne gave to me.  She got it from a friend who got it from a chef at the Wedgewood hotel.  It's super delicious and easy to put together.  The best part is that you can cut it into wedges, and then freeze each wedge until you want to serve to company.  It's perfect to serve with crackers, baguette and of course some good drinks.

1 cup asiago cheese, shredded, 1 cup mascarpone cheese, 1 cup dry curd cottage cheese, 1/2 cup pesto sauce, 3/4 cup sundried tomatoes in brine, chopped fine or put into a food processor to whip into a paste (either is good).

1.  Drain most of brine off sundried tomatoes and put into food processor and chop very fine. Set aside.

2. Mix all three cheeses in the food processor, or hand and do not be afraid to overmix.  Set aside.

3. Divide the cheese mixture into 3 parts and set aside.

4. With first 1/3 of cheese mixture, mix thoroughly with sundried tomatoes and spread on the bottom of a 8 inch springform pan.  Set aside.  

5. Take next 1/3 of cheese mixture and mix with 1 tbsp. Miracle Whip.  Spread on top of the first layer of the cheese mixture in the springform pan.  

6. Take the last 1/3 of the cheese mixture  and mix it with the pesto sauce.  Spread that layer on the top of the other cheese layer in the springform pan.  

7. Put in the freezer to get pretty solid, but not frozen.  Cut into wedges and wrap each wedge with Saran Wrap and put in freezer. 

A delicious and impressive snack to feed all of your pals in a pinch!