Appetizers- Layered Cheese Torta with Cilantro Pesto

This is quite simple and really elegant. Serve with Fritos (really!).Serves 161 8-ounce package Neufch,tel cheese2 4-ounce logs of chEevre2 cups good quality unsalted buttercilantro pestofresh basil sprigscrisp raw jicama, cut into dipping-sized piecesUsing an electric mixer, beat Neufch,tel, chEevre, and butter until smoothly blended. Cut two 18-inch squares of cheesecloth; moisten with water, wring dry, and lay flat one on top of the other. Line a 5- or 6-cup mold or loaf pan and drape excess cloth over edges. Evenly spread 1/4 of the cheese mixture into the mold. Cover with 1/3 of the pesto, and repeat until mold is filled, finishing with cheese. Fold over ends of the cheesecloth and press down lightly to compress. Refrigerate about 2 hours but no longer, as colors will bleed. Unfold cloth from top and invert onto serving platter; gently pull off cloth. If made ahead, cover and refrigerate for up to 5 days. Garnish with basil sprigs. Spread on thinly sliced baguettes or use as a dip.Pesto: In a food processor, whirl 2 1/2 cups lightly packed cilantro leaves, 1 cup freshly grated asiago cheese, and 1/3 cup olive oil. Stir in 1/4 cup toasted pine nuts and season to taste with salt and pepper.