Sun-Dried Tomato And Pesto Torta - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 small onion, finely chopped
1/2 cup pesto sauce
1/2 cup chopped sun-dried tomato (soak the sundried tomatoes for 15 minutes in boiling water to reconstitute them.)
fresh basil or parsley (garnish)
toasted pine nuts, crushed (garnish)

Preparation

Beat together cream cheese and butter in food processor (or beaters).
Add the onion.
Line a 2 cup margarine tub, or bowl, with plastic wrap.
Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
Top with 1/2 of the pesto and tomatoes.
Repeat layers.
Top with cream cheese mixture.
Spread layers to the edge of the bowl, so they will show through when unmolded.
Refrigerate for several hours or overnight.
Unmold onto serving plate.
Serve with baguette slices or your favourite crackers.