Sun-dried Apricot-Blue Cheese Torte
12 oz cream cheese
6 oz mascarpone cheese
6 oz Blue Cheese
¼ cup Traina California Sun-dried diced Apricots
½ cup candied pistachio nuts
½ cup chives, chopped
½ cup Traina Dried Cherries, chopped
½ cup candied pecans
In a food processor, blend half the cream cheese into the mascarpone cheese. Add the dried cherries to the mascarpone mixture. Blend the other half of the cream cheese into the blue cheese. Add the dried apricots to the blue cheese mixture.
Line a terrine with plastic wrap allowing wrap to hang over all sides. Start torte by layering blue cheese mixture at bottom, followed by a sprinkling of candied pistachio nuts. Sprinkle chopped chives. Add a layer of mascarpone cheese mixture, followed by a sprinkling of candied pecans. Sprinkle chopped chives.
Continue layering until all the ingredients are gone (saving a small amount to decorate top) Pull wrap over top of terrine, and chill for at least 3 hours. Sprinkle the top with a mix of dried cherries, dried apricots and nuts. Decorate with whole chive stems.