1

Line a loaf pan with plastic wrap. Toast pine nuts and grind in food processor. Press pine nuts firmly into bottom of the loaf pan. Drain capers and pesto (best to do this overnight so they have time to drain).

2

Cream the cream cheese and butter together in a food processor. Set aside 2/3 of the cream cheese/butter mixture with Gorgonzola cheese. Layer in loaf pan on top of pine nuts; ½ of the cream cheese/butter mixture, ½ the pesto, ½ of the Gorgonzola mixture, capers, remaining Gorgonzola mixture, remaining pesto and remaining cream cheese/butter mixture. Refrigerate overnight.

3

Turn out onto platter and peel away plastic wrap. Serve with assorted crackers or french baguette slices.