Italian Torta

• 16 ounces, weight Whipped Cream Cheese
• 1 Tablespoon Minced Garlic
• 2 teaspoons Italian Seasoning
• 8 ounces, fluid Sun-dried Tomatoes In Oil
• 1 pinch Sugar
• 1/2 cups Prepared Pesto
• 3 pieces Sun-dried Tomatoes, Not In Oil, For Garnish
• 5 leaves Fresh Basil, For Garnish
• Crostini Or Crackers, To Serve

1. Mix cheese, garlic and Italian seasoning together and set aside.
2. Drain tomatoes in oil and place in a food processor with a pinch of sugar.
3. Pulse until finely chopped.
4. Spray your mold of choice (pie plate, loaf pan, bundt pan, etc.)
5. with non-stick spray and place plastic wrap in the mold, covering all areas well.
6. Spray the top of the plastic wrap with non-stick spray as well.
7. Using half of the cream cheese mixture, spread evenly in the bottom of the mold.
8. Spread tomatoes over the cream cheese, then layer pesto over the tomatoes.
9. Spread the remaining cream cheese mixture over the pesto.
10. Cover well and refrigerate at least 2 hours.
11. Garnish with sun-dried tomatoes (not in oil) and fresh basil leaves.
12. Serve with crostini or crackers.

cream cheese, garlic, italian seasoning, fluid sun, sugar, tomatoes, fresh basil, crostini

Taken from tastykitchen.com/recipes/appetizers-and-snacks/italian-torta/ (may not work)