Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes.
Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate and remove the plastic wrap. Serve with assorted crackers.
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