This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering.
Prep Time: 25 minutes
•2 (8 oz.) pkgs. cream cheese, softened
•1 cup, or 2 sticks butter (yes, 2 sticks!!) softened
•1 small jar oil packed sun-dried tomatoes - drained
•10 oz. container refrigerated pesto
•1/2 cup grated Parmesan cheese
Preparation:
In medium bowl, beat cream cheese and butter until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon 1/4 of cream cheese mixture into each custard cup. Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers until all the mixtures are used. Top with a basil leaf.
Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices or sturdy crackers. Serves 8 to 10
