Torta Di Formaggio - cooking recipe

Ingredients

12 ounces cream cheese, softened
3/4 cup butter
1 1/4 cups sun-dried tomatoes packed in oil, drained and pureed
1/4 cup pesto sauce
cherry tomatoes, made into a rose
basil leaves
chives

Preparation

Cream cheese and butter in a mixer until smooth.
Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
Place in freezer until firm.
Cover with a thin layer of tomatoes,then cheese, chill again.
Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
Yield is approximate.