Pesto Torte
This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering.

2 (8 oz.) pkgs. Cream cheese, softened
2 cups OLIVE MILL olive oil
1 small jar oil packed sun-dried tomatoes
10 oz. OLIVE MILL Pesto
½ cup grated parmesan cheese

In medium bowl, beet cream cheese and oil until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon ¼ of cream cheese mixture into each custard cup. Sprinkle each with ¼ of the tomatoes. Spread ¼ of the pesto mixture over tomatoes. Repeat layers until all the mixtures are used. Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices or sturdy crackers. Serves 8-10

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