Basil-Gorgonzola Torte

Line a loaf pan with plastic wrap. Grind pine nuts in food processor. Press pine nuts firmly into bottom of the loaf pan that has been sprayed with nonstick spray.

In a large bowl, cream the cream cheese and butter together with an electric mixer. Remove 2/3 of the cream cheese/butter mixture to a separate bowl and mix with Gorgonzola cheese. Layer in loaf pan on top of pine nuts: 1/2 of the cream cheese/butter mixture, 1/2 the pesto, 1/2 of the Gorgonzola mixture, capers, remaining Gorgonzola mixture, remaining pesto and remaining cream cheese/butter mixture. Cover with plastic wrap and refrigerate overnight.

When ready to serve, remove plastic wrap. Turn out onto platter and peel away plastic wrap from the bottom (which will now be the top). Serve with assorted crackers or french baguette slices.

Cooking Tips:

*To toast pine nuts, place them in a dry skillet over medium heat. Stir or shake pan often until nuts have turned a golden brown. Don't leave them unattended or they'll burn.