Pesto and Sun-Dried Tomato Torta

By á-7024

Sue's Recipe

Ingredients

• 1 pkg (250g) softened cream cheese
• 1/2 cup butter
• 1/2 small onion, chopped
• 1/4 - 1/2 cup pesto
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup toasted pine nuts
• Fresh basil leaves or parsley sprigs for garnish

Preparation

Step 1

In a food processor or with a mixer, blend cream cheese and butter until smooth. Stir in onion just to blend.

Line a 2 cup bowl with plastic wrap.

Spread half of the cheese mixture in the bottom. Spread with the peston, then the sun-dried tomatoes, making sure both layers go right to the edge so they can be seen when unmoulded. Spread remaining cheese mixter on top.

Cover and refrigerate for at least 2 hours or overnight. Unmould at serving time and remove plastic wrap. Press pine nuts into surface. Garnish with fresh basil leaves or parsley sprigs.

Serve this spread with Triscuits, other crackers or interesting breads.