Pesto and Sun-Dried Tomato Torte

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Prep Time 25 min
Total Time 24 hr 25 min
Servings 40

Ingredients

3: packages (8 oz each) cream cheese, softened

1/2: cup grated Parmesan cheese

3: cloves garlic, finely chopped

1: container (7 oz) refrigerated basil pesto

1: jar (8 oz) finely chopped sun-dried tomatoes in oil, well drained

: Fresh basil leaves and rosemary sprigs, if desired

: Grape tomatoes, if desired

: Baguette slices, toasted

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Directions

1 In food processor, place cream cheese, Parmesan cheese and garlic. Cover; process until blended. Divide mixture into thirds (about 1 cup each).
2 Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon another one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon sun-dried tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover; refrigerate at least 24 hours.
3 To serve, turn mold upside down onto serving platter and remove plastic wrap. Garnish with basil, rosemary and grape tomatoes. Serve with baguette slices.