Sun-Dried Tomato And Pesto Torta

By MooK

This can be made 3 days ahead

Ingredients

• 4 garlic cloves
• 1 1/2 cups (packed) fresh basil leaves
• 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 oil-packed sun-dried tomatoes
• 1/3 cup tomato paste
• 3/4 cup butter, room temperature
• Nonstick vegetable oil spray
• Fresh basil sprigs
• Toasted pine nuts
• Baguette slices, toasted

Preparation

Step 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.

Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.

Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.

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.)

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.