Cheese, Pesto and Sun-Dried Tomato Torta

Ingredients

• 4-6 cloves garlic
• 1 1/2 cups fresh basil leaves, packed
• 1/3 cup walnuts or pine nuts
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lemon juice

• 3 (8 ounce) packages cream cheese or neufchatel cheese, softened
• 1/3 cup freshly grated parmesan cheese
• 1 1/3 cups sun-dried tomatoes packed in oil, drained (or the same amount of reconstituted dried tomatoes)
• 1/3 cup tomato paste
• 1/2 cup butter, softened
• kosher salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.

2. 2

   Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.

3. 3

   In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.

4. 4

   Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.

5. 5

   Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.

6. 6

   Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.

7. 7

   Invert torta onto serving platter, carefully peel away plastic wrap, and serve.