PESTO TORTA

Pesto Torta image

Provided by Betty Ellis

Time 30m

Number Of Ingredients 4

1 c butter, unsalted
1-8 oz cream cheese
4-6 oz pesto sauce
SMALL SLICES OF SUN DRIED TOMATOES AND PARMESAN CHEESE FOR GARNISH

Steps:

1. Blend butter and cream cheese with mixer until creamy.
2. Line a small mold with plastic wrap.
3. Beginning and ending with cream cheese mixture, alternate layers of cream cheese mixture with pesto sauce, tapping mold to release air bubbles between layers.
4. Refrigerate between layers for 5-10 minutes; repeating until mold is full.
5. Refrigerate 4-6 hours or overnight until mold is set.
6. Invert on plate, removing plastic wrap.
7. Garnish with sun dried tomato pieces and shaved Parmesan cheese.
8. Serve with crackers or crostinis. Homemade crostinis can be kept in freezer until ready to use.
9. Will keep for up to two weeks.