Festive Torta Spread

1. 1

   Add salt, garlic, oregano, and hot sauce(1/4 tsp cayenne works too) to the softened cream cheese and mix very well.

2. 2

   **

3. 3

   Take a small (4 cup) ramekin or round casserole and line it with plastic wrap, leaving generous overhanging edges.

4. 4

   Layer 1/3 of the cream cheese mixture, then the pesto, another 1/3 of the cream cheese mixture, then the sun dried tomatoes (I use my oven roasted tomatoes), top with the remaining 1/3 cream cheese.

5. 5

   Cover with the plastic wrap, overhanging edges and press down very gently.

6. 6

   Refrigerate at least 12 24 hours.

7. 7

   Can be made 3-4 days ahead of time.

8. 8

   Un-mold onto serving plate.

9. 9

   Decorate the top as desireda fresh basil leaf, some reserved chopped tomatoes, roasted pine nuts or a sprinkle of paprika.

10. 10

    Serve with crackers or crostini.

11. 11

    **for a quick substitute, use an herbed cheese like Allouette3 tubs.

* Per serving · 4 servings · Values may vary.