sun-dried tomato and pesto torta
Freshly 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. Process until just blended. Transfer pesto to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and process until almost smooth. Add 1/3 cup cream cheese and blend well.
Using mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt & pepper.
Spray 6-cup souffle dish with non-stick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cc/b mix evenly over bottom of prepared dish. Top with half of tomato mix, then 1/2 cup cc/b mix, then half of pesto mix. Repeat layering with 1/2 cup cc/b mix, remaining tomato mix, 1/2 cup cc/b mix, and remaining pesto. Top with remaining cc/b mix. Cover and chill overnight.
Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
source: Bon Appetit, 12/99