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Mix cream cheese and butter with a fork; add in pesto and mix well.
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Line a small (3-c.) loaf pan or possibly bowl with plastic wrap, leaving several inches of overhang on each side.
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3
Make a thin layer of provolone slices on the bottom and partially up the sides.
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Spread 1/3 of the pesto mix over the cheese; artistically arrange 2 or possibly 3 sun-dry tomatoes, 4-6 bell pepper strips, and about 1 Tbsp.
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5
toasted pine nuts over the pesto.
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6
Repeat layers till all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers.
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7
Refrigerateovernight or possibly for several days.
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8
Serve at room temperature on a platter wreathed with fresh basil sprigs.
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Additional toasted pine nuts, sun-dry tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish.
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NOTE: Torta may be presented inverted or possibly not.
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Keeps several weeks refrigerated.
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Although best served at room temperature, it slices best chilled.
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I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes.
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VARIATIONS: = = =3D=3D=3D=3D=3D=3D=3D=3D=3D Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dry tomatoes and add in 1 tsp.
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lemon zest to the cream cheese mix.
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Use purple pesto; omit the red pepper if you like and increase the sun-dry tomatoes.
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Use cinnamon basil pesto; omit the sun-dry tomatoes and the red peppers if you like, and use pecans instead of pine nuts.
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by Lucinda Hutson
