Ingredients

• 1/3 cup oil-packed sun-dried tomatoes, drained
• 2C cream cheese, room temperature
• ½ C butter, room temperature
• 1/3 cup freshly grated Parmesan cheese (freshly grated? Ha, no way!)
• ½ teasp. Salt (I find it doesn’t need it, the Parmesan is salty enough)
• ½ teasp. Freshly ground black pepper
• 2/3 cup Pesto, room temperature
• Fresh basil leaves for decoration

Instructions

1. Chop the sun-dried tomatoes and set aside
2. Place cream cheese, butter, Parmesan, (salt), pepper in electric mixer and beat till smooth
3. Select 2-1/2 cup mold and line with plastic wrap
4. Divide the cream cheese mixture into 4 equal portions. Place the first portion into the bottom of the mold and spread evenly to edges
5. Cover the mixture with 1/3 cup of the pesto
6. Spread the next portion of cream cheese over pesto and top it with the sun-dried tomatoes**
7. Add next layer of cream cheese, spread evenly and top with the remaining pesto
8. Top torta with the last portion of cream cheese and gently press it down so that the layers meld.
9. Cover torta with plastic wrap and place in the refrigerator for 8 hours or overnight
10. Remove 45 minutes before serving and bring to room temperature.
11. Gently unwrap, un-mold and place torta on a serving plate. Decorate with basil leaves.

**I didn’t do it like this, I did cream cheese, all the pesto, cream cheese, sun-dried tomatoes and topped with cream cheese.

Comments

Perfect dish for Día de Independencia, all the Mexican flag colors!