Layered Torta Appetizer

1. 1

   Line 2-cup shallow-rimmed soup bowl with plastic wrap allowing excess to overhang 2-inches over sides.

2. 2

   Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in 8-inch skillet over medium-high heat and cook onion, stirring occasionally, until golden. Process onion mixture and tomatoes in food processor or blender until finely chopped. Evenly spread into prepared bowl; set aside.

3. 3

   Wipe out food processor. Process cream cheese, remaining 6 tablespoons Spread, Parmesan cheese and pepper in food processor until smooth. Evenly spread 1/2 of the cheese mixture over the sun-dried tomato mixture, being careful not to lift the tomato layer. Gently spread pesto over cheese, then spread on remaining cheese mixture. Cover top with overhanging plastic and chill 1-1/2 hours or until firm.

4. 4

   Open plastic wrap and unmold torta onto serving platter; remove plastic wrap. Garnish, if desired, with fresh basil. Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.