Torta Di Formaggio

1. 1

   Cream cheese and butter in a mixer until smooth.

2. 2

   Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.

3. 3

   Place in freezer until firm.

4. 4

   Cover with a thin layer of tomatoes,then cheese, chill again.

5. 5

   Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.

6. 6

   Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.

No additional tips available.