Pesto Torte

• 2 (8 ounce) packages cream cheese, softened
• 1 cup butter, softened
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1 (1 pint) container refrigerated pesto sauce
• 1/2 cup grated parmesan cheese
• French bread

1. Beat cream cheese and butter until well blended.
2. Mix pesto and parmesan cheese in small bowl.
3. Line two 8 oz custard cups (or loaf pan) with plastic wrap.
4. Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
5. Sprinkle each with 1/4 of the tomatoes.
6. Spread 1/4 of the pesto mixture over tomatoes.
7. Repeat layers.
8. Fold plastic wrap over each torte, sealing well.
9. Chill overnight until firm.
10. Unmold, remove plastic wrap.
11. Serve with crusty French bread slices.
12. Garnish with chives, parsley, or"whatever" for color.

cream cheese, butter, tomatoes, pesto sauce, parmesan cheese, bread

Taken from www.food.com/recipe/pesto-torte-89530 (may not work)