Italian Torta

1. 1

   Mix cheese, garlic and Italian seasoning together and set aside.

2. 2

   Drain tomatoes in oil and place in a food processor with a pinch of sugar.

3. 3

   Pulse until finely chopped.

4. 4

   Spray your mold of choice (pie plate, loaf pan, bundt pan, etc.)

5. 5

   with non-stick spray and place plastic wrap in the mold, covering all areas well.

6. 6

   Spray the top of the plastic wrap with non-stick spray as well.

7. 7

   Using half of the cream cheese mixture, spread evenly in the bottom of the mold.

8. 8

   Spread tomatoes over the cream cheese, then layer pesto over the tomatoes.

9. 9

   Spread the remaining cream cheese mixture over the pesto.

10. 10

    Cover well and refrigerate at least 2 hours.

11. 11

    Garnish with sun-dried tomatoes (not in oil) and fresh basil leaves.

12. 12

    Serve with crostini or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.