Sun-Dried Tomato and Pesto Torta

Ingredients

• 1 slices crusty baguette toasted
• 20 servings basil fresh
• 0.8 cup butter room temperature
• 21 ounces cream cheese room temperature
• 1.5 cups basil fresh packed ()
• 4  garlic clove 
• 1 teaspoon juice of lemon fresh
• 1.3 cups sun-dried olives drained
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.3 cup parmesan cheese freshly grated
• 20 servings pinenuts toasted
• 0.3 cup tomato paste 

Equipment

• bowl
• plastic wrap
• hand mixer

Directions

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