Sun-Dried Tomato and Pesto Torta

You can make this up to a week ahead; be sure to start at least one day in advance.
Yield: Makes 20 servings

Pesto Layer
Process until fairly smooth consistency. Put it a Zip Lock Baggie

4 garlic cloves
1 ½ cups (packed) fresh basil leaves
¼ cup toasted pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 cup freshly grated parmesan cheese
1/3 cups cream cheese, room temperature (about 21 ounces)
pinch of salt and ground white pepper

Sun-Dried Tomato Layer
Process until fairly smooth consistency. Put it a Zip Lock Baggie

1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
1/3 cup cream cheese softened
2 garlic cloves
pinch of salt and ground white pepper

Cream Cheese Layer
Process until fairly smooth consistency. Put it a Zip Lock Baggie

1-8oz cream cheese, softened
1 stick (4 oz) butter, softened
pinch of salt and ground white pepper
1/2 tsp. granulated garlic

Nonstick vegetable oil spray

Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted


Line a medium mixing bowl, springform pan, or any other attractively shaped 2-quart container with a smooth sheet of plastic wrap with 3 to 4 inches of overhang. Torta will retain whatever the form it is made in, so you can be very creative by choosing an unusual mold.

Using Zip Lock baggie as a pastry bag, cut a small opening big enough to squeeze out the mixture into a container, about ½ inch thick, alternating colors. Tap the container gently on the counter to spread after each layer.
Cover and chill overnight.

Invert torta onto platter. Leave out for an hour to soften a bit. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.