Layered Sun-dried-Tomato-and-Basil Spread

Ingredients

• 1 slices round buttery crackers 
• 1.5 cups firmly basil fresh packed
• 0.8 cup butter softened
• 6 ounce cream cheese divided softened
• 16 ounce cream cheese softened
• 4  garlic cloves chopped
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper 
• 0.3 cup pinenuts 
• 1 sprigs garnishes: rosemary sun-dried tomatoes fresh
• 1 teaspoon salt divided
• 1.3 cups sun-dried tomatoes drained in oil
• 0.3 cup tomato paste 

Equipment

• food processor
• bowl
• frying pan
• knife
• plastic wrap
• hand mixer
• springform pan

Directions

1. Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
2. Process dried tomatoes in a food processor until chopped.
3. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
4. Process garlic and next 4 ingredients in food processor until chopped.
5. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
6. Spray a 6-inch springform pan with cooking spray.
7. Spread 1/2 cup butter mixture evenly on bottom of springform pan.
8. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
9. Run a knife gently around edge of pan to loosen sides.
10. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.
11. Garnish, if desired.
12. Serve with crackers or baguette slices.