Sundried Tomato & Pesto Torta

This is a great appetizer that doesn't require any real cooking. The three colorful layers make the presentation of this dip really impressive. It is really easy and it tastes good, too! You can also use store-bought pesto to make it even easier.

Pesto Layer:

1/2 cup basil leaves

2 Tbsp. freshly grated Parmesan cheese

1 Tbsp. toasted pine nuts

1 clove minced garlic

1/4 tsp. salt

1 Tbsp. EVOO

3 Tbsp. cream cheese

salt & pepper to taste

(OR 1/2 cup store-bought pesto + 3 Tbsp. cream cheese)

Boursin Layer:

1 (5.2 oz.) package Boursin cheese (I used the pepper flavor)

1/4 cup heavy cream

Sundried Tomato Layer:

1/3 cup sun-dried tomatoes, pack in oil, drained

2 Tbsp. tomato paste

1 clove minced garlic

1 Tbsp. freshly grated Parmesan cheese

salt & pepper

Crackers or bread

1) Pesto layer: With a food processor, combine the fresh basil, cheese, pine nuts, garlic and salt. Process until finely chopped. Drizzle the olive oil in using the feed tube. Add cream cheese and pulse to combine. Add salt & pepper and refrigerate.

2) Cheese layer: Mix together the Boursin cheese and cream until smooth. Refrigerate.

3) Tomato layer: Remove oil from sundried tomatoes by squeezing. Use the food processor to chop these to a very fine texture. Add tomato paste, garlic, parsley and cheese. Puree. Taste and add salt & pepper, as needed. Refrigerate.

4) Line the springform pan with parchment paper or waxed paper. Spread 1/2 cup of sundried tomato mixture in the pan. Layer 1/2 cup cheese mixture on top. Finish with 1/2 cup of refrigerated pesto/cream cheese layer. Cover with plastic wrap & refrigerate.

5) Refrigerate for at least 30 minutes. Plate torta by turning springform pan over onto serving plate. Release the pan and remove the paper covering the tomato layer. Serve with bread or crackers.