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Chevre Torta

16 ounces cream cheese
8 ounces goat cheese (chevre)
2 cloves garlic
2 tablespoons olive oil
1 teaspoon thyme
5 tablespoons prepared pesto sauce, well drained
1/2 cup roasted red peppers, drained & chopped

Line 1 quart bowl or loaf pan with plastic wrap. Place cream
cheese, goat cheese and garlic in food processor, process until
well blended. Add oil and thyme, blend well. Place one third of
cheese mixture in lined bowl. Spread pesto over cheese. Add half
of remaining cheese mixture. Spread with chopped red peppers, and
top with remaining cheese mixture. Cover and refrigerate for
several hours or overnight. To unmold, place bowl upside down on
serving platter. Lift up bowl and peel off plastic wrap. Serve
with crackers or a sliced baguette.

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