Sundried tomato and pesto torta

 

Ingredients

  • 4 garlic cloves 
  • 1½ cups fresh basil leaves -- packed 
  • ¼ cup pine nuts 
  • 2 tablespoons extra-virgin olive oil 
  • 1 teaspoon fresh lemon juice 
  • 2 2/3 cups cream cheese (about 21 ounces) -- softened 
  • ¼ cup parmesan cheese -- grated 
  • 1 1/3 cups oil packed sun dried tomatoes -- drained 
  • 1/3 cup tomato paste 
  • ¾ cup unsalted butter -- softened 
  • nonstick vegetable oil spray 
  • fresh basil sprigs 
  • toasted pine nuts 
  • baguette slices -- toasted

Directions

  1. Finely chop garlic in processor. Add basil, ¼ cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. 
  2. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. 
  3. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. 
  4. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. 
  5. Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. 
  6. Top with half of tomato mixture, then ½ cup cream cheese-butter mixture, then half of pesto mixture. 
  7. Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture and remaining pesto. 
  8. Top with remaining cream cheese-butter mixture. 
  9. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated). 
  10. Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.