Sandra's Cucina

Pesto Torta

A harvest party favorite 
 
1/2 cup basil pesto
11/2 cups cream cheese, at room temperature
3/4 cup drained oil packed sun-dried tomatoes
2Tbsp. tomato paste
1Tbsp. butter, room temperature
1/4 tsp. garlic powder
6oz. French Feta
      In a food processor, mix basil pesto and 3 Tbsp. cream cheese until just blended.  Transfer to a small bowl.
     Coarsely chop tomatoes in processor.  Add tomato paste and process
until mixture is almost smooth.  Add 3 Tbsp. cream cheese and blend well.
 
     Using electric mixer, beat remaining cream cheese (about 1 cup+ 2 Tbsp.) butter, feta, and garlic powder in  a large bowl until fluffy.  Season with salt and pepper (careful, feta can be salty).
     Spray a mini loaf pan (around 3x6x2) with nonstick spray.  Line with plastic wrap, extending plastic over sides.  Spread 1/4 cup cream cheese-butter mixture evenly over bottom of prepared pan (spreading with a dampened back of a spoon works well).  Top with half of tomato mixture, then 1/4 cup cream cheese-butter mixture, remaining tomato mixture, 1/4 cup cream cheese mixture.  Cover and chill overnight. 
     Invert torta onto platter.  Peel off plastic.  Garnish with basil sprigs and toasted pine nuts.  Serve with baguette slices.