Cheese, Pesto And Tomato Torta

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 20
• 4 garlic cloves
• 1 1/2 cups fresh basil leaves (packed)
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 2 2/3 cups cream cheese, room temperature (about 21 ounces)
• 1/4 cup freshly grated parmesan cheese
• 1 1/3 cups drained sun-dried tomatoes packed in oil
• 1/3 cup tomato paste
• 3/4 cup butter, room temperature

Recipe

• 1 finely chop garlic in processor. add basil, 1/4 cup pine nuts, oil and lemon juice. process until well blended. add 1/3 cup cream cheese and 1/4 cup parmesan cheese. using on/off turns, process just until blended. transfer pesto to medium bowl.
• 2 coarsely chop tomatoes in processor. add tomato paste and process until mixture is almost smooth. add 1/3 cup cream cheese and blend well.
• 3 using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. season with salt and pepper.
• 4 spray 6-cup soufflé dish with nonstick spray. line with plastic wrap, extending plastic over sides. spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. top with remaining cream cheese-butter mixture. cover and chill overnight. (can be made 3 days ahead. keep refrigerated.).
• 5 invert torta onto platter. peel off plastic. garnish with basil sprigs and toasted pine nuts. serve with baguette slices.