Sun-dried Tomato & Pesto Torta

By CheeseDiva

Ingredients

• 4 tbsp pesto (store-bought or homemade)
• ● 2 2/3 cups cream cheese (room temp)
• ● 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 temp)
• ● fresh basil sprigs (optional)
• ● toasted pine nuts (optional)
• ● toasted baguette slices
• ● Nonstick vegetable oil spray
• ● plastic wrap
• ● 6-cup souffle dish (or similar-sized, straight edge dish)

Details

Servings 1
Adapted from loveiseverywhereblog.com

Preparation

Step 1

Add 1/3 cup cream cheese, 1/4 cup Parmesan cheese, and 4 tbsp pesto to food processor. Using on/off turns, process just until blended. Transfer to medium bowl and set aside.

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.)

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