Instructions

1. Add an 8 oz block of cream cheese and 3/4 of a stick of butter, softened into a bowl. Use a hand mixer to mix.
2. Use a small bowl (about 2 cups) and line with plastic wrap. Make sure you have enough plastic wrap so that you can wrap the top of your pesto torte when done assembling.
3. Take a little less than 1/3 of the cream cheese mixture and pat it down on the bottom of the small bowl.   I usually use a baggie sprayed with Pam so  I can flatten the cream cheese mixture without it sticking to me.
4. Then add about 4 oz of chopped sun-dried tomatoes (the jar kind, in oil).  I usually ‘dry’ the sun-dried tomatoes with some paper towel so the oil doesn’t run onto my cream cheese mixture.   Spread the sun-dried tomatos, making sure you spread to edges.
5. Mix 1/4 cup of shredded or finely grated parmesan cheese with about 2 oz of pesto.
   Spread 1/2 of the pesto mixture as a layer onto the cream chease mixture, making sure it is well spread to the edges.
6. Do a second layer of cream cheese (reserving enough to do one more layer), chopped sun-dried tomoatos, and the pesto mix layer.
7. The final layer is the cream cheese mixture.Take a good look at the picture so you can see roughly how the layers are placed.
8. Cover up with the cling wrap and refrigerate overnight.
9. When ready to serve, remove wrap and flip onto pretty serving dish. Top with a bit of pesto and sundried tomatos, if desired.
   Serve with sturdy crackers or sliced pieces of baguette. I usually have a small cheese knife to help serve this.