Categories: Appetizers

Ingredients

• 6 8-oz. pkgs cream cheese, softened
• 1 jar dried tomato pesto
• 1 jar traditional basil pesto
• 3 cloves fresh garlic, minced
• Assorted crackers and crostini

Directions

1. Line a 9 or 10" loaf pan with plastic wrap so the plastic extends up and over the top of the pan and can be folded back over torta after filling. Using a stand or hand mixer, whip 2 pkgs. of cream cheese until fluffy. Drain about half ot the oil off the top of the tomato pesto. Add the drained tomato pesto tothe whipped cream cheese and mix until thoroughly blended. Spread tomato-cream cheese mixture in an even layer in prepared loaf pan. In another bowl, whip 2 pkgs. cream cheese until fluffy. Add minced garlic and basil and mix until thoroughly blended. Spread garlic and basil cream cheese mixture in an even layer on top of tomato mixture. Whip remaining cream cheese as before. Drain about half the oil off the top of the basil pesto. Add the jar of pesto to cream cheese. Mix thoroughly until well blended. Then genly spread on top of the garlic and basil cream cheese layer. Using the overlapping plastic wrap, fold on top basil pesto layer. Place torta in refrigerator at least 3 hours or overnight. When ready to serve, remove from refrigerator. Let stand at room temperature for 30 minutes. Serve swith an assortment of crackers and crostini.

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